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Slow-Cooker Chicken Tagine with Pumpkin

I first discovered tagines—Moroccan stews—when my oldest son was a baby, and I've loved them ever since. This slow-cooker chicken tagine recipe was the first version I tried making and, since I'm a mom with two active boys, it has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in 1/4 cup chicken broth before serving. —Necia Blundy, Bothell, Washington
  • Total Time
    Prep: 35 min. Cook: 5 hours
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium green pepper, chopped
  • 1 cup canned pumpkin
  • 1/4 cup golden raisins
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • Hot cooked couscous and chopped fresh cilantro

Directions

  • In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker.
  • Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
Nutrition Facts
1 serving: 400 calories, 14g fat (3g saturated fat), 76mg cholesterol, 668mg sodium, 42g carbohydrate (18g sugars, 10g fiber), 28g protein.

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