Slow Cooker Moroccan Chicken Tagine
Take a trip to Africa with a delicious slow cooker Moroccan chicken tagine. The tagine comes together in minutes, and freezes brilliantly, so make extra and stash the leftovers in the freezer for another meal.
Servings: 4
Calories: 637kcal
Ingredients
- 8 skinless chicken thighs bone in
- 2 Tablespoons olive oil
- 1 onion finely chopped
- 1 clove garlic crushed
- 1 Tablespoon Ras el Hanout
- 250 ml (1 cup) chicken stock
- 400 g (15 oz) tin chickpeas drained
- 1 small preserved lemon rind only, finely chopped
- Pinch saffron strands
- 40 - 70 g (1/4 - 1/2 cup) Kalamata olives (black olives)
- 50 g (3 cups) fresh coriander/cilantro A small bunch
- Salt & pepper
Instructions
- Place the chicken thighs in the bottom of the slow cooker insert.
- Heat a fry pan over a medium heat.
- Add the olive oil and onion, and fry for 5 minutes or until the onion is golden brown.
- Stir in the garlic and ras el hanout.
- Fry for 1 minute, or until you can smell the garlic and spice mix.
- Pour the onion mixture over the chicken thighs.
- Add the chicken stock to the fry pan, and gently heat for 1 minute to deglaze the pan.
- Pour the chicken stock into the slow cooker.
- Add the chickpeas, preserved lemon, saffron and olives.
- Finely chop the bunch of coriander (cilantro), including the roots and stems. Reserve the leaves, and add the chopped roots and stems to the slow cooker.
- Season with salt and pepper.
- Gently stir to coat the chicken and evenly distribute the ingredients.
- Cook on High for 4 hours or Low for 8.
- Stir through the reserved chopped coriander leaves, and serve with wholegrain cous cous.
Notes
Olives can be a dividing ingredient. Our family loves them, so I always add the larger amount. If only a few of the family members are fans, add the lower amount. If nobody in the family likes olives, omit them completely, and add a little extra salt to the dish if desired.
I prefer to use bone-in chicken thighs for this recipe. I find this cut holds up better in the slow cooker, and the bone adds additional nourishment and taste to the dish.