Chicken Tagine

Name: Chicken Tagine
Prep time: 30 min
Cook time: 300 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 8 skinless, boneless chicken thighs, cut into 1-inch pieces; 1 eggplant, cut into 1 inch cubes; 2 large onions, thinly sliced; 4 large carrots, thinly sliced; 1/2 cup dried cranberries; 1/2 cup chopped dried apricots; 2 cups chicken broth; 2 tablespoons tomato paste; 2 tablespoons lemon juice; 2 tablespoons all-purpose flour; 2 teaspoons garlic salt; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 3/4 teaspoon ground black pepper; 1 cup water; 1 cup couscous

⏱️ Ready in 5h 30m 🥄 Prep 30 min 🔥 Cook 5h 👥 8 servings

Chicken Tagine is an impressive dinner you can prepare in about 5 hours 30 minutes. Made with 2 tablespoons olive oil, 8 skinless, boneless chicken thighs, cut into 1-inch pieces, 1 eggplant, cut into 1 inch cubes, 2 large onions, thinly sliced and 4 large carrots, thinly sliced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from AllRecipes

#Tagine #Dinner

📊 At a Glance

Prep 30 min

Cook 5h

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 380

% Daily Value*

Total Fat 15.2g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 571mg 25%

Total Carbohydrate 38.5g 14%

Dietary Fiber 4.2g 15%

Total Sugars 14.1g

Protein 22.3g 45%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a skillet over medium-high heat.

Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through.

Remove the skillet from the heat.

Place the browned chicken and eggplant on the bottom of a slow cooker.

Layer the onion, carrots, dried cranberries, and apricots over the chicken.

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl.

Pour the broth mixture into the slow cooker with the chicken and vegetables.

Cook on High setting for 5 hours, or on Low setting for 8 hours.

Bring water to boil in a saucepan.

Stir in couscous, and remove from heat.

Cover, and let stand about 5 minutes, until liquid has been absorbed.