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Tangerine Chicken Tagine

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina
Tangerine Chicken Tagine
Tangerine Chicken Tagine Recipe photo by Taste of Home
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Recommended
9 Essential Middle Eastern Spices and Pantry Ingredients
Next Recipe
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 2 tablespoons brown sugar
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground ginger
  • 1 roasting chicken (5 to 6 pounds), patted dry
  • 1 pound carrots, peeled and thinly sliced
  • 1 pound parsnips, peeled and thinly sliced
  • 2 large tangerines, peeled and sliced
  • 1 cup chopped dried apricots
  • 1/2 cup slivered almonds
  • 1/2 cup chicken broth

Directions

  • Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

Test Kitchen tips
  • This is an awesome way to introduce your family to parsnips. The tangy sauce whisks away any trace of bitterness.
  • Tagine isn't just the name of the delicious stuff inside — it's also the name of the cone-lidded clay pot traditionally used to cook it! LI>
  • Curry powder comes in varying degrees of spiciness, so keep an eye on what you buy and make sure it matches your love of heat.
    • Nutrition Facts
    1 serving: 503 calories, 24g fat (6g saturated fat), 112mg cholesterol, 232mg sodium, 35g carbohydrate (20g sugars, 6g fiber), 39g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • caitlinmarie541
      Dec 15, 2017

      Soooooo good! Its asian meets indian cuisine. I served it over white rice. I used chicken thighs instead of a whole chicken but it turned out great. Needed some spice though! Like red pepper flakes.

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