Moroccan Vegetable Chicken Tagine Recipe

Moroccan Vegetable Chicken Tagine Recipe photo by Taste of Home

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Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.—Taste of Home Test Kitchen

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Moroccan Vegetable Chicken Tagine Recipe

Prep: 45 min. Cook: 7-1/2 hours

Yield: 6 Servings

45 450 495

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 medium red potatoes, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 large onion, halved and sliced
2 garlic cloves, minced
6 chicken leg quarters, skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried apricots, chopped
1/2 cup dried cranberries, chopped
2 tablespoons all-purpose flour
1 can (14-3/4 ounces) reduced-sodium chicken broth
1/4 cup chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Hot cooked couscous, optional

Directions

In a 6-qt. slow cooker, combine the squash, potatoes, onion and garlic. Sprinkle chicken with salt and pepper; place over vegetables. Top with apricots and cranberries.
In a small bowl, combine flour and broth until smooth. Stir in the chili sauce, ginger, curry, cinnamon and cumin. Pour over chicken. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender.
Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired. Yield: 6 servings.

Nutritional Facts 1 chicken leg quarter with 2-1/2 cups vegetable mixture (calculated without couscous) equals 473 calories, 10 g fat (2 g saturated fat), 90 mg cholesterol, 733 mg sodium, 65 g carbohydrate, 12 g fiber, 34 g protein.

Originally published as Moroccan Vegetable Chicken Tagine in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p39