Moroccan Chicken & Apricot Tagine

Moroccan Chicken with ApricotsmoroccantagineF

Shopping list at a glance: chicken thighs, onion, garlic, chicken broth, dried apricots

From your pantry at a glance: flour, salt, pepper, olive oil

 

Chicken & Apricot Tagine
Prep Time: 15m, Cook Time: 7-8 hours LOW / 3-4 HIGH Servings: 4-6
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Ingredients
  1. 2 lbs boneless, skinless chicken thighs
  2. 2 tbsp flour
  3. 1/2 tsp salt
  4. 2 tbsp olive oil
  5. 1 1/2 cups / 1 medium onion, diced
  6. 2 tsp / 4 cloves garlic, minced
  7. 1 Moroccan Tagine blend
  8. 1/2 cup / 3oz dried apricots
  9. 1/2 cup / 3oz green olives, pitted
  10. 2 1/2 cups / 20fl oz chicken broth
Instructions
  1. toss the chicken in flour and salt to coat
  2. heat the oil in a skillet on medium; brown the chicken
  3. add the onion and garlic to the skillet with the chicken; cook for 2 minutes further
  4. transfer chicken mixture to slow cooker with remaining flour
  5. tuck the spice bag into the chicken mixture and leave to steep
  6. add the apricots, olives and chicken broth
  7. cover and cook on LOW: 7-8 hours or HIGH: 3-4 hours
Notes
  1. spoon over a bowl of steamed cous cous, top with toasted almonds and fresh parsley
  2. pair with a herbal, fruity green tea with mint or hibiscus
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

13 thoughts on “Moroccan Chicken & Apricot Tagine

  1. The instructions in the canister of Moroccan Tagine spices are incomplete. No reference is made to the use of the apricots. Cooking it now.

    • Dear David

      Thank you for pointing out this omission on the tin instructions. The apricots should be added after the broth so they are part of the cooking process.

      We will amend our labels accordingly.

      Best wishes
      Jane and Meg

  2. After fifteen years of marriage and three kids, I finally bought my first slow cooker and happy to report that my inaugural meal (Moroccan Tangine) was a HUGE success. The whole house smelled incredibly tantalising all day long. My mom makes preserved lemons from her California garden and I added a bit of this towards the end of the cooking process to give it an extra zest. My kids are a bit bored with cous cous so I served it with a crusty artisan bread and kale salad on the side. Thanks so much for your wonderful spice and inspiration. I’ll be moving on to the other spices next.

  3. My husband and I are in Door County for our wedding anniversary and some much needed quiet time. I decided to try the Moroccan Tagine Whole Spice Infusion in the chicken/apricot dish. I substituted chicken breast because that was what I had on hand but the result was a huge hit. My husband had kind of sneered at the idea of crock pot chicken for dinner but now he cannot stop raving about it. There are no leftovers. Thanks for bringing “a little zen” into our anniversary celebration. Can’t wait to try the other blends.

  4. Pingback: » Zen Blends: Product Review | Disability Blog | JJ's List

  5. AH-HA! Found it! The little picture on the right of the recipe has a link to the purchase site for buying the mixes! YAY!

    • Beth – So glad you found the page! If you live in or close to Chicago you can also find us (after February 9th) at the Andersonville Galleria. Hope we can bring a little zen into your life!

  6. Can you cook the chicken, onion, and garlic the night before, and then put into the slow cooker with everything else, the next morning?

    • Dear Lynn

      That’s a great question! Unfortunately cooking the chicken before and then reheating it in your slow cooker is not safe (from a food hygiene perpective) and we don’t recommend it. Perhaps you can pre pre everything the night before so it’s ready to assemble in the morning? You could flour and season the chicken, chop the onion and mince the garlic. Let us know how you get on.

      Jane and Meg

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