Name: Chicken Tagine
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4
Ingredients: 400 g/14 oz tinned chickpeas, drained and rinsed; cooked couscous, to serve; 2 bay leaves, torn; 600 ml/21 fl oz/scant 2½ cups Chicken Stock, Vegetable Stock or ready-made stock; 1 onion, chopped; 135 g/4¾ oz/¾ cup ready-to-eat dried apricots; 1 tbsp olive oil, plus extra if needed; 85 g/3 oz/½ cup green olives stuffed with pimientos; 1 tbsp ground ginger; 2 tbsp ground coriander; ½ tsp dried chilli flakes, or to taste a large pinch of saffron threads; 2 tbsp ground cumin; 4 garlic cloves, chopped; salt and freshly ground black pepper; 4 cm/1½ in piece of root ginger, or to taste; chopped coriander leaves, to serve; 2 preserved lemons, sliced; 900 g/2 lb chicken thighs, skin removed

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 50

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

1 tbsp olive oil, plus extra if needed
900 g/2 lb chicken thighs,

Method

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium. Add the chicken thighs, skin-side down, and fry for 3–5 minutes until golden brown, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Use a slotted spoon to transfer the chicken thighs to the slow cooker as they brown. Add the olives, chickpeas, dried apricots, bay leaves and prese

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Chicken Tagine

Ingredients

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