Slow Cooker Saffron Chicken and Apricot Tagine Slow Cooker Saffron Chicken and Apricot Tagine

Image: Jeff Coulson | Food styling: Melanie Stuparyk | Prop styling: Sabrina Linn

Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice  base, often including cinnamon, saffron, turmeric and cumin. Serve  with lemon wedges over couscous or with flatbread to soak up the  delicious juices.

  • Prep time 15 minutes
  • Total time 9 hours

Ingredients

Method

In slow cooker, combine tomatoes, chickpeas, onions, apricots, broth, honey, garlic, lemon zest, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper and saffron. Cover and cook on low for 8 hours.

Discard lemon zest, bay leaves and cinnamon stick. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced, about 40 minutes. Stir in parsley; sprinkle with almonds. Serve with lemon wedges.

Makes 6 to 8 servings

Nutritional facts per each of 8 servings: about

  • Fibre 6 g
  • Sodium 671 mg
  • Sugars 19 g
  • Protein 27 g
  • Calories 371.0
  • Total fat 10 g
  • Cholesterol 88 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g

%RDI

  • Iron 29.0
  • Folate 18.0
  • Calcium 9.0
  • Vitamin A 14.0
  • Vitamin C 38.0
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Lunch & Dinner

Slow Cooker Saffron Chicken and Apricot Tagine

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