Slow Cooker Saffron Chicken & Apricot Tangine

Photography: Jeff Coulson | Food Styling: Melanie Stuparyk | Prop Styling: Sabrina Lynn

  • Prep time 15 minutes
  • Total time 9 hours
  • Portion size 8 servings



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.

Test Kitchen Tip: Serve the tagine over couscous to soak up all the delicious juices.


Did You Know?

The best way to draw out saffron’s unique flavour is to soak the threads in hot (not boiling) water. Add threads and liquid to recipes for a deeper, richer flavour.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 671 mg
  • Sugars 19 g
  • Protein 27 g
  • Calories 371
  • Total fat 10 g
  • Cholesterol 88 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g
Share X
Lunch & Dinner

Slow Cooker Saffron Chicken & Apricot Tangine