Slow Cooker Chicken Tagine Recipe
This rich and tasty Slow Cooker Chicken Tagine is an effortless dinner with big flavours. Tender, fall-apart chicken thighs are cooked in a rich tomato sauce with fragrant North African spices and sweet bursts of apricot.
Servings: 4 people
Equipment
Ingredients
- 600 g chicken thigh fillets skinless and boneless
- 1 red onion finely diced
- 3 tsp chopped garlic
- 2 peppers chopped
- 400g tinned chickpeas drained
- 2 tbsp ras el hanout spice mix
- 400 g tinned chopped tomatoes
- 1 gluten free vegetable stock pot I use Knorr
- 100 g dried apricots halved
Instructions
- Add all the ingredients to the slow cooker and mix together well.
- Cook on high for 3-4 hours, or on low for 5-6 hours. Stir well before serving, and dish up with gluten free couscous or rice - or portion up and freeze.
Notes
- Leftovers can be kept in the fridge for 1-2 days and reheated thoroughly to eat, or portion up and freeze. Reheat from frozen.
Nutrition
Serving: 1 portion | Calories: 472kcal | Carbohydrates: 60g | Protein: 41g | Fat: 9g | Fiber: 14g | Sugar: 26g
