Slow cooker chicken and vegetable tagine

Method 1

Ingredients

2 tbsp olive oil

2 onions, cut into chunks

2 garlic cloves, chopped

4 chicken thighs, skin on, bone in

1 tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp ground ginger

4 carrots, cut into chunks

2 parsnips, cut into chunks

2 peppers (any colour), seeds removed, cut into chunks

1 tsp dried oregano

400g tin chopped tomatoes

400g tin chickpeas, drained and rinsed

1 tbsp tomato purée

½ lemon, juice only

Method

Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.

Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.

Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous.

Method 2

🍲 Slow Cooker Chicken & Vegetable Tagine

Serves: 4–6

Prep time: 20 minutes

Cook time: 6–8 hours (low) or 3–4 hours (high)

🧾 Ingredients:

600–800g (1.3–1.75 lbs) boneless chicken thighs or breast, cut into chunks

2 tbsp olive oil

1 onion, finely sliced

2–3 garlic cloves, minced

2 carrots, sliced into rounds

1 courgette (zucchini), chopped

1 red bell pepper, chopped

1 small sweet potato, peeled and cubed

1 can (400g) chopped tomatoes

1 can (400g) chickpeas, drained and rinsed

100g (½ cup) dried apricots or raisins, chopped

300ml (1¼ cups) chicken stock

Zest of 1 lemon

Fresh coriander or parsley, to garnish

Optional: a handful of olives or preserved lemon slices for a more traditional touch

Spice mix:

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp turmeric

¼ tsp cayenne pepper (optional, for heat)

Salt and black pepper to taste

🧑‍🍳 Instructions:

Optional searing for extra flavor:

In a skillet, heat olive oil and lightly brown the chicken pieces and onion. Transfer to the slow cooker.

Add everything to the slow cooker:

Add all vegetables, chickpeas, dried fruit, garlic, spices, lemon zest, chopped tomatoes, and chicken stock.

Stir to combine.

Cook:

Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and vegetables are soft.

Finish and serve:

Adjust seasoning to taste. Garnish with fresh coriander or parsley before serving.

🍚 Serving suggestion:

Serve with couscous, rice, or warm flatbreads. Add a spoonful of Greek yogurt or harissa on the side if desired.

Comments

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