This Moroccan dish brings an exotic flavour to your classic chicken stew, with bursts of sweetness from NZ grown dried apricots. Heart-warming and delicious!
1 tbsp olive oil (we love Olivado) 2 onions, finely sliced 1 clove garlic, crushed 3cm piece of fresh ginger, grated 1 tsp ground cumin 2 tsp ground cinnamon 500g boneless chicken thighs, diced (we love Waitoa Free Range) 400g tin chopped tomatoes 1 cup chicken stock 120g dried apricots, halved (we love Alison’s Pantry) 1/2 cup green olives 1 tbsp runny honey 2 cups cooked couscous 1 cup fresh coriander, roughly chopped (we love Superb Herb) Sliced almonds and coriander to garnish
Method
In a large pan or tagine, heat the oil over medium heat and soften the onions until translucent. Add the minced garlic, ginger and spices, stirring through until fragrant.
Add diced chicken to the tagine and fry until browned.
Add the tinned tomatoes, chicken stock stock, apricots, olives and honey and bring to a light boil. Lower the heat to a simmer and cover with a lid. Cook for 25-30 minutes, stirring occasionally, until the chicken thighs are cooked through.
Once cooked stir through the cooked couscous and garnish with sliced almonds and coriander.
You could definitely use a slow cooker with this recipe! If you had time I would recommend browning the chicken and softening the onion first for a bit of added flavour, but alternately you could pop everything into the slow cooker for around 6-8 hours dependant on the size of your chicken thighs. I would also stir in 2 Tbsp flour mixed with water to form a paste to give the thick consistency you would reach from bubbling the sauce. Let us know how this works out!
Can this be done in a slow cooker? If so, how would I amend the recipe to make it work on low.
Hi Nikki,
You could definitely use a slow cooker with this recipe! If you had time I would recommend browning the chicken and softening the onion first for a bit of added flavour, but alternately you could pop everything into the slow cooker for around 6-8 hours dependant on the size of your chicken thighs. I would also stir in 2 Tbsp flour mixed with water to form a paste to give the thick consistency you would reach from bubbling the sauce. Let us know how this works out!