Easy Crock Pot Moroccan Chicken, Chickpea, and Apricot Tagine
This is one of my family's favorite recipes; I am constantly asked to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flatbreads or pita breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a slow cooker/Crock-Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
This is one of my family's favorite recipes; I am constantly asked to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flatbreads or pita breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a slow cooker/Crock-Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 3 tablespoons honey
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 large onions chopped
- salt and black pepper
- 6 ounces dried apricots
- 2 cans chopped tomatoes
- 2 cans chickpeas
- 1/2 pint chicken stock
- 1 teaspoon cayenne pepper (optional)
- harissa
- 6 large boneless skinless chicken breasts chopped into large chunks (or assorted chicken pieces, about 3
- 1 tablespoon flour or 2 tablespoons cornflour
- 3 -4 garlic cloves chopped finely
- 1 -2 tablespoon extra virgin olive oil
- 1 inch fresh gingerroot finely chopped
- 1 pinch saffron or 1 teaspoon turmeric
- 4 teaspoons ras el hanout spice mix (or make up spice mix
- chopped fresh coriander to serve (cilantro)
- 2 carrots peeled & diced (optional)
- 1 small wedges (optional)
- Carbohydrate 37.8267376318614 g
- Cholesterol 139.279999996957 mg
- Fat 4.43727434537298 g
- Fiber 5.19032637349883 g
- Protein 59.376313282068 g
- Saturated Fat 1.11756701763016 g
- Serving Size 1 1 serving(s) (515g)
- Sodium 2622.53656285114 mg
- Sugar 32.6364112583625 g
- Trans Fat 1.04642609545431 g
- Calories 429 calories
Step-by-step
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.
- Add honey & tomato paste & mix well.
- Add herbs, spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato, onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.)
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.)
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slow cooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
- Serve with freshly chopped Coriander/Cilantro sprinkled on top & either with couscous, rice, fresh flatbread, pita bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
My Favorite Family Recipe: A Moroccan Tagine Adventure
This isn’t just a recipe; it’s a story. A story of friendships, family traditions, and the comforting warmth of a slow-cooked meal. This Easy Crock Pot Moroccan Chicken, Chickpea, and Apricot Tagine is one of my absolute favorites. It’s a recipe I learned from a dear friend, a Moroccan woman living in France, and it’s been passed down through her family for generations. It’s the kind of dish that evokes memories – warm, sun-drenched days spent in bustling markets, the fragrant aromas of spices filling the air, and the joy of sharing a delicious meal with loved ones.
What makes this tagine truly special is its versatility. It’s equally delicious in spring and summer, served with fresh flatbreads and a vibrant salad, or in the depths of winter, paired with fluffy couscous, tangy chutneys, and perhaps some warming pickles. I’ve always made mine in my beloved electric tagine (a Tefal, to be exact), but the beauty of this recipe is that it translates perfectly to a traditional clay tagine or even, as I’ve discovered, a trusty slow cooker. That’s right, you can enjoy the rich, aromatic flavors of a Moroccan tagine without the fuss of traditional cooking methods.
The flavors are truly remarkable. The tender chicken, plump chickpeas, and sweet dried apricots meld together in a harmonious blend of spices. The warmth of the cinnamon, the earthiness of the cumin and coriander, the subtle heat of the cayenne (if you add it!), all dancing on your tongue. And the Ras-el-Hanout? Oh, that magical Moroccan spice blend! If you can’t find it, don’t despair. You can easily use the individual spices I’ve listed instead, and the result will still be spectacular. But let me tell you, the real Ras-el-Hanout experience is truly something special.
I often adapt recipes to my own tastes, but with this one, I urge you to keep the spirit of the original intact. This tagine is meant to be fragrant and fruity, with subtle hints of warmth, not a fiery explosion of heat. If you prefer extra spice, don't worry; a bowl of harissa paste on the table is the perfect solution for those who want to add a bit of fiery kick to their meal. It’s entirely traditional to let your guests spice their own portions, after all. The same goes for the preserved lemons; they’re a wonderful addition, but entirely optional, and you can easily add them when the apricots and carrots go in.
This is a recipe that embodies the heart of home-style cooking – generous portions, warm flavors, and memories in every bite. It's also incredibly convenient. Throw all the ingredients in the slow cooker in the morning, and come evening you have a gorgeous, fragrant meal waiting for you. The slow cooking process allows the flavors to deepen and intensify, resulting in a dish that is both hearty and comforting. And don’t be afraid to experiment; this tagine is a blank canvas for your culinary creativity. Try adding different vegetables, adjusting the spice levels, or serving it with your favorite sides. Whatever you do, remember to savor every moment of this culinary journey.
This tagine is more than just a dish; it’s a reflection of my friendship with my Moroccan friend, a celebration of cultural exchange, and a testament to the power of food to bring people together. So gather your ingredients, put on some relaxing music, and let the magical aromas of this tagine fill your kitchen with warmth and joy. Enjoy!
Pro Tip: If you are using dried chickpeas, remember to soak them overnight and cook them before adding them to the tagine. This will ensure that they are perfectly tender and ready to enjoy alongside the chicken and apricots.
Serving Suggestions: For a truly authentic Moroccan experience, serve your tagine with fluffy couscous, warm pita bread, and a colorful assortment of salads. But feel free to get creative! This tagine also pairs beautifully with rice, roasted vegetables, or even mashed potatoes for a more comfort food-style experience.
