Chicken Tagine Recipe - Allrecipes.com
Chicken Tagine Recipe
  • READY IN 5+ hrs

Chicken Tagine

Recipe by  

"This Moroccan slow cooker dish is the perfect blend of sweetness and spice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 30 mins

Directions

  1. 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.
  2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  3. 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.
  4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
  5. 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. Fluff with a fork.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

Of all the slow cookers, in all the towns, in all the world, this recipe was made in mine. I'm not sure how Moroccan this recipe really is (at least enough to rip off a Casablanca quote, apparently), but it's hardly worth researching once you taste it. I did fail to have on hand lemon juice, having used the last of it in some hummus a few days ago, so that part is missing. I'm guessing it would have helped to further balance the sweetness, which should have been easily predicted seeing the ingredient list. That being said, I personally like a little spice in these sorts of dishes, so I may just add some form of chile pepper, whether it be fresh or dried in my next preparation of this dish, which I believe will be much sooner than much later. Regardless of it's very few shortcomings, I think this is the beginning of a beautiful friendship (couldn't help it).

 
Most Helpful Critical Review
Oct 21, 2009

Interesting. My friends loved it...me not so much. But it was a concensus amongst us all that it needed more heat. Something to spice it up a bit. Probably won't make it again.

 
Jan 20, 2009

This tastes great and is healthy with all the fruits and vegetables. I added a first layer of chopped sweet potatoes. Can't wait to make it again!

 
Jan 26, 2009

This is the first time I had a "tagine" dish and I looked at a lot of other similar recipes on other sites before I settled on this one -- mostly because of the convenience of a slow cooker. It was delicious. I substituted golden raisins instead of cranberries, since a lot of other recipes use that instead. I will be adding this to my recipe book.

 
Feb 18, 2009

This is delicious. The smells while cooking were incredible, and the flavor was just amazing! I could only give it four stars for two reasons. First, the chicked cooked down so much it practically disintegrated. It was hard to find the chicken amongst all the vegetables. Second, the onion, which we usually love in anything had a strange chewy texture. Hubby and I both pushed it aside. It might be better sauted first to carmelize and give it flavor and tenderness. Of course the risk would be disintegrating after cooking so long, but that might enhance the flavor. The flavors were mouth watering, so I'll try to adjust either bigger pieces of chicken, whole thighs or something that keeps the chicken from disappearing.

 
Feb 23, 2009

This recipe was really good - far different from our normal dinner. We used all chicken breast and put them whole, frozen in the bottom of the crockpot. We cubed and browned the eggplant, but didn't add it to the crockpot until there was about 2 hours left in the crockpot. Other minor changes included adding 1/2 can of black beans (the cumin seemed to be calling for them), about 1 tsp paprika and a few shakes of hot sauce, as some of the other reviews said it needed to be spicier. It was very easy to make and it made enough for my husband and I to eat all week!! I knew it was a good dinner when my husband told me it was a great find on the website. I think we will make this for company next time.

 
Feb 05, 2009

This was a wonderful dish that will become a regular. The mixture of spices was perfect and I like things full of flavor! The only change I made to the spices was to add freshly grated ginger. Maybe that made the difference, maybe not but I would definitely do it the same again. I did put three frozen chicken breasts directly on the bottom of the crockpot, ommitting the beginning step, which made this even faster and easier. The chicken shredded perfectly after about four hours on high. Also, the added eggplant didn't seem to either be necessary or detract from this recipe. I'll add it again next time only if I have it on hand or it's on sale. Otherwise, I wouldn't bother. It kind of got lost in the dish and wasn't needed. Everything else was perfect!

 
Mar 31, 2009

Very good...Nicely innovative for those of us with out the pricey Tagine pot. We hate eggplant at my house and since everyohne said it cooked down to nothing, I just didnt see a reason to add the slimey gook to the recipe. I used a large butternut squash instead--peeled, seeded and cut in one-inch cubes. It was probalby about 3-4 cups total. Everything else I kept the same. 5 Hours on high was way too long, as pretty much everything turned to mush, but the flavor was out of this world. The seasonings were spot on. Next time I will use real garlic, not garlic-salt, and will add less broth/liquid. It was on the wet side. I think I'll also try cooking this in my dutch oven in the oven as I think that it would benefit from some caramalization. Thank's for a tasty suggestion.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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