Slow Cooker Chicken Tagine

For this recipe a slow cooker is recommended but if you don't have a slow cooker  you can cook it in a low oven around gas 2 or 150°  for several hours.


This recipe is so easy to prepare and the result is rich, thick, hearty and so 
delicious it melts your heart.

• 6 chicken thighs (skinless and boneless is best)  I strongly recommend thighs as chicken breast meat tends to become dry and a little tasteless
• 1 large onion thinly sliced
• 2 large carrots peeled and sliced thinly
• 50g dried cranberries (sold as Craisins)
• 50 - 60g chopped dried apricots
• 2 tablespoons plain flour
• 2 tbsp tomato puree
• 2 tbsp lemon juice
• 2 garlic cloves - crushed
• *1 - 2 teaspoons of Harissa Paste  (optional)
• 400 mls chicken stock (if you don't have any you can make it from a stock cube and water)
• 1 -2 teaspoons ground cumin
• 1 -2 teaspoons ground ginger
• 1 teaspoon cinnamon

• If your chicken thighs have skin and bone then remove and discard the skin then layer them in the bottom of the slow cooker
• Layer the fruit and vegetables over the top of the meat
• In a separate jug or basin mix the flour, stock, tomato puree, lemon juice, and spices together then pour over the meat etc in the slow cooker.  I suggest putting the flour into the basin first and adding a little liquid stirring it to make a paste, then gradually adding a more liquid stirring all the time to prevent lumps forming.
• Cook on high setting for a minimum of 6 hours but the longer you leave it the better it will be.

Serve with rice or cous cous and enjoy the lovely sweet richness of it all.


*Harissa Paste can be found near the spices in most good supermarkets.