Slow Cooker Chicken Tagine

By ShannonB

Ingredients

• 8 skinless, boneless chicken thighs, cut into 2.5cm pieces
• 1 aubergine, cut into 2.5cm cubes
• 2 large onions, thinly sliced
• 4 large carrots, thinly sliced
• 60g dried sultanas or cranberries
• 65g chopped dried apricots
• 500ml chicken stock
• 2 tablespoons tomato puree
• 2 tablespoons lemon juice
• 2 tablespoons plain flour
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 3/4 teaspoon ground black pepper
• salt to taste
• 250ml water
• 175g couscous

Details

Servings 8
Adapted from allrecipes.co.uk

Preparation

Step 1

1. Heat cooking spray in a frying pan over medium-high heat. Place the chicken pieces and aubergine in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the pan from the heat.

2. Place the browned chicken and aubergine in a slow cooker. Layer the onion, carrots, dried cranberries and apricots over the chicken.

3. Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic granules, cumin, ginger, cinnamon and ground black pepper in a bowl. Pour the stock mixture into the slow cooker with the chicken and vegetables.

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

5. Bring water to the boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.