Crockpot Moroccan Chicken, Chick Peas and Apricot Tagine

This recipe is for Katie (and anyone else who wants to try it!). My father-in-law was the one who introduced us to this awesome recipe! It makes a lot, so either cut it in half, or have someone over for dinner . . . like me! The couscous recipe we use will follow.


Crockpot Moroccan Chicken, Chick Peas and Apricot Tagine

Ingredients:

• 6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
• 1 tablespoon flour or 2 tablespoons cornflour
• 2 large onions, chopped
• 3-4 garlic cloves, chopped finely
• 1-2 tablespoon extra virgin olive oil
• 1 inch fresh gingerroot, finely chopped (I cheat and use the ginger in a tube)
• 6 ounces dried apricots, halved
• 2 tablespoons tomato paste (You can also buy this in a tube and then seal/reuse)
• 2 (14 ounce) cans chopped tomatoes
• 2 (14 ounce) cans chickpeas
• 3 tablespoons honey
• 1/2 pint chicken stock
• 1 pinch saffron or 1 teaspoon turmeric
• 4 teaspoons ras el hanout spice mix (or make up spice mix below)
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (optional)
• salt and black pepper
• chopped fresh coriander, to serve (Cilantro)

Accompaniment: harissa

Directions:
1. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
3. Add herbs,spices & finely chopped ginger with salt & pepper to taste.
4. Finally add canned tomatoes & mix well.
5. Pour the above tomato,onion & spice mix into slow cooker.
6. Add chicken & drained chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice.
8. Give it a gentle but good stir to mix everything together well.
9. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep
warm facility for up to 8 hours.
10. If you need to thicken it up towards the end of the cooking time, add cornflour which has
been mixed with a little water & add to the tagine - mix well.
11. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous,
rice, fresh flat bread, pita bread or salads.