Slow-Cooker Chicken Tagine with Pumpkin
TOTAL TIME: Prep: 35 min. Cook: 5 hours
YIELD: 4 servings.
I first discovered tagines—Moroccan stews—when my oldest son was a baby, and I've loved them ever since. I used a slow cooker for my first version and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth. —Necia Blundy, Bothell, Washington
Ingredients
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1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 medium green pepper, chopped
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1 cup canned pumpkin
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1/4 cup golden raisins
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1 tablespoon maple syrup
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground coriander
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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1 tablespoon olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1 teaspoon minced fresh gingerroot
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Hot cooked couscous and chopped fresh cilantro
Directions
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1.
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.
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2.
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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