North African Chicken Tagine

Rate this Recipe

Serves 6

Add to My Recipes +

Add to My Menu +

Print this Recipe

Full Screen View

Ingredients:

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 teaspoon ground turmeric

2 teaspoons ground cumin

4 lb. boneless skinless chicken thighs and breasts

2 tablespoons olive oil, plus more for rubbing on chicken

1 butternut squash, peeled and cut into 1-inch chunks

1 can diced tomatoes, (14 oz.)

1 can can garbanzo beans, (16 oz.) drained

2 bay leaves

1 large yellow onion, diced

3 cloves garlic, minced

1/2 cup golden raisins

1 cup seedless red or green grapes, halved

1 cup chicken stock

1/2 cup sliced green olives

1 tablespoon lemon zest

1/2 cup toasted slivered almonds, for topping

1/4 cup chopped fresh mint, for garnish

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

2 teaspoons ground coriander

Directions:

In a lightly-greased 6-quart slow cooker, combine squash, tomatoes, garbanzo beans, bay leaves, onion, garlic, raisins, and grapes.
In a small bowl, combine the kosher salt, black pepper, and all spices; mix well. Rub chicken pieces all over with olive oil and season on both sides with the spice blend. Preheat large sauté pan over medium-high heat; add 2 tablespoons olive oil to pan. Brown chicken on both sides until golden brown, about 4 minutes on each side; place on top of vegetables in slow cooker. Deglaze pan with 1 cup chicken broth, scraping up any browned bits in bottom of pan and pour over chicken. Cover and cook on high for 4 hours or low for 8 hours.
Remove and discard bay leaves. Before serving, stir in sliced olives and lemon zest. Garnish the chicken with the mint and toasted slivered almonds and serve over warm couscous in shallow bowls.

Course:

Dinner

view disclaimer

Similar Recipes :

Rate this Recipe

Ingredients:

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 teaspoon ground turmeric

2 teaspoons ground cumin

4 lb. boneless skinless chicken thighs and breasts

2 tablespoons olive oil, plus more for rubbing on chicken

1 butternut squash, peeled and cut into 1-inch chunks

1 can diced tomatoes, (14 oz.)

1 can can garbanzo beans, (16 oz.) drained

2 bay leaves

1 large yellow onion, diced

3 cloves garlic, minced

1/2 cup golden raisins

1 cup seedless red or green grapes, halved

1 cup chicken stock

1/2 cup sliced green olives

1 tablespoon lemon zest

1/2 cup toasted slivered almonds, for topping

1/4 cup chopped fresh mint, for garnish

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

2 teaspoons ground coriander

Directions:

In a lightly-greased 6-quart slow cooker, combine squash, tomatoes, garbanzo beans, bay leaves, onion, garlic, raisins, and grapes.

In a small bowl, combine the kosher salt, black pepper, and all spices; mix well. Rub chicken pieces all over with olive oil and season on both sides with the spice blend. Preheat large sauté pan over medium-high heat; add 2 tablespoons olive oil to pan. Brown chicken on both sides until golden brown, about 4 minutes on each side; place on top of vegetables in slow cooker. Deglaze pan with 1 cup chicken broth, scraping up any browned bits in bottom of pan and pour over chicken. Cover and cook on high for 4 hours or low for 8 hours.

Remove and discard bay leaves. Before serving, stir in sliced olives and lemon zest. Garnish the chicken with the mint and toasted slivered almonds and serve over warm couscous in shallow bowls.

For the Love of Cooking

Recipes and Resources for Making Great Food

Advanced Recipe Search

Match:

Course:

Special Diets:

Categories:

May We Recommend

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

North African Chicken Tagine

Serves 6

Ingredients:

Directions:

Similar Recipes :

Rate this Recipe

What's Trending

Be In The Know!

North African Chicken Tagine

Serves 6

Ingredients:

Directions:

Please enter a phone number you would like to text this recipe to.