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Freezer Slow Cooker Chicken Tagine

Ingredients

This recipe is meant to be halved

  • 2 15 oz. cans fire roasted diced tomatoes, not drained
  • 2 T. tomato paste
  • 2 T. garlic paste
  • 2 T. ginger paste
  • 2 sweet onions diced
  • 4 carrots peeled and diced
  • 1 6 oz. bag of dried apricots, diced
  • juice and zest of one lemon
  • 2 15 oz. cans chickpeas, drained
  • 4 t. Ras El Hanout Spice Mix see Notes
  • 1 T. sugar
  • 1 t. cornstarch
  • 1 t. salt
  • 1 t. turmeric
  • 1 t. coriander
  • 1 t. cinnamon
  • 1 t. cumin
  • 1/2 t. cayenne pepper
  • 6 large boneless skinless chicken breasts, cut into 1-inch cubes

Instructions

  • Divide ingredients in half, placing one half in the slow cooker to cook immediately and the other half in a bowl.
  • Combine the tomatoes, tomato paste, garlic and ginger paste, onions, carrots, apricots, juice and zest of lemon, chickpeas and all the spices and cornstarch. Mix well. Add the chicken.
  • Turn the slow cooker to low and cook for 8 hours. In the last 30 minutes of cooking, add 1/2 can of light coconut milk. Mix well and heat through.
  • Serve with couscous and toasted almonds.
  • Transfer the other half of the recipe to a large, zippered, freezer-safe bag. Freeze flat. Thaw in the refrigerator overnight and proceed with slow cooker instructions.

Notes

for the Ras Hanout Spice Mix:
1 1/2 t. cinnamon
1 1/2 t. cumin
1 1/2 t. turmeric
1 t. coriander
1 t. ginger
1 t. cardamom
1/2 t. nutmeg
1/2 t. ground cloves
1/2 t. mace
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. ground celery seed
1/2 t. black pepper
1 t. cornstarch
Combine all in a bowl and blend well. Store the leftover spice mix in an air-tight container for up to 6 months.
Adapted from Food.com