Moroccan Vegetable Chicken Tagine

Name: Moroccan Vegetable Chicken Tagine
Prep time: 45 min
Cook time: 7 h 30 min
Total time: 8 h 15 min
Yield: 6 servings.
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

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

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.

Nutrition 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.

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bandung

Aug 7, 2017

Could not save recipe in 'My Recipe Box'; just to a generic 'Saved Recipe" page where it gets lost among many other saved recipes.