Moroccan Vegetable Chicken Tagine Recipe

Moroccan Vegetable Chicken Tagine Recipe
Moroccan Vegetable Chicken Tagine Recipe photo by Taste of Home
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Moroccan Vegetable Chicken Tagine Recipe

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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, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 7-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Cook: 7-1/2 hours

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

Nutritional Facts

1 chicken leg quarter with 2-1/2 cups vegetable mixture (calculated without couscous): 473 calories, 10g fat (2g saturated fat), 90mg cholesterol, 733mg sodium, 65g carbohydrate (24g sugars, 12g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir in garbanzo beans; cover and cook for 30 minutes or until heated through. Serve with couscous if desired. Yield: 6 servings.
Originally published as Moroccan Vegetable Chicken Tagine in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p39

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