Slow-Cooker Chicken Tagine
Tagine is a stew that originated in Morocco and is also found in other areas of Northern Africa. It’s also known as tavas in Cypriot cuisine. Enjoy this easier version of a more traditional tagine recipe with a side salad for a complete meal.
Serves: 4Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy
- 1½ Tbsp. sweet paprika
- 1 tsp. ground cinnamon
- 1½ Tbsp. ground coriander
- ½ Tbsp. ground turmeric
- 2 tsp. ground cardamom
- 1½ tsp. ground allspice
- ⅛ tsp. garlic powder
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 4 skinless, boneless chicken thighs (5 oz. each), halved
- ½ Tbsp. ground ginger
- ½ Tbsp. saffron
- 1 can (14.5 oz.) whole tomatoes
- ⅓ cup canned chickpeas, thoroughly drained and rinsed
- 4 cups chicken stock
- 1 Tbsp. chopped cilantro
- In a small skillet, toast paprika, cinnamon, coriander, turmeric, cardamom, and allspice until fragrant, about 2 minutes. Set aside and allow to cool.
- Once cooled, sprinkle spice mixture, along with garlic powder, salt, and pepper on both sides of chicken.
- In a large skillet, heat oil over medium heat. Add chicken thighs and sear until browned. Add chicken to a 4- to 6-quart slow cooker.
- Add ginger to skillet. Cook and stir 2 minutes. Remove from heat.
- Add ginger, saffron, tomatoes, chickpeas, and chicken stock to slow cooker. Cook on high 3–4 hours. Garnish with cilantro and serve.