Prep Time:
15 mins
Cook Time:
5 hrs
Total Time:
5 hrs 15 mins
Servings:
8
Ingredients
Directions
Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.
Cook’s Note
You can substitute 5 or 6 halved chicken breasts for the 8 chicken thighs.
If you have ras el hanout spice on hand, add 1 teaspoon to broth mixture for added flavor.
Nutrition Facts (per serving)
| 419 | Calories |
| 10g | Fat |
| 57g | Carbs |
| 27g | Protein |
