Warm spices and dried fruit set the stage for this aromatic Moroccan tagine featuring chicken thighs and chickpeas. Uniquely, “tagine” refers not only to the traditional cooking vessel used in Moroccan cooking, it’s also the name of the staple dish from the same country.

Clay or ceramic tagines with their conical lid works by trapping steam while cooking. Steam condenses and returns back into the dish, resulting in meat that is tender and moist and infused with the warm spices that are an integral part of Moroccan cuisine – like the cumin, turmeric, cardamom, paprika, fresh ginger and cinnamon featured here.

A practical alternative to the tagine is a slow cooker -- perfect for this Slow-Cooker Chicken Tagine. Slow-cookers replicate the same process as a tagine, cooking at a low temperature for an extended period of time producing tender and flavorful chicken

This recipe is a spot-on choice for entertaining in that it can be prepared in advance and will infuse your home with all of those magnificent spices! Bonus – it’s also gluten free. And, if you don't own a slow-cooker, directions for making it in the oven follow.

Ingredients

olive oil
bone-in skinless chicken thighs
kosher salt
fresh ground black pepper
yellow onion
garlic
ground cumin
ground turmeric
ground paprika
ground coriander
grated ginger root
chicken broth
honey
dried apricots
dried prunes
sliced green olives
preserved lemon, diced (optional)
canned chickpeas
cinnamon sticks
lemon
couscous or rice for serving
cilantro for garnish

See recipe card for quantities.

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Instructions

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.Browning Chicken in skillet

Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.

Add two tablespoons olive oil In a large sauté pan over mediumhigh heat. Working in batches, brown chicken thighs on both sides, about 8 minutes. Transfer to a plate and reserve.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.Sauteing onions and garlic

Reduce heat to medium and add remaining tablespoon olive oil to the sauté pan. Add onion and sauté until softened and starting to caramelize, about 7 minutes. Add minced garlic and sauté for 1 minute, stirring.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.Adding spices

Add cumin, turmeric, paprika, coriander and ginger.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.sauteing spices

Stir until fragrant, 1 to 2 minutes. Add broth and honey. Bring to a simmer while loosening browned bits.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.Transfer with broth to slow cooker

Add broth and honey. Bring to a simmer while loosening browned bits.Transfer to a 6-quart slow-cooker.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.add dried fruit, olives and preserved lemons to slow cooker

Stir in prunes, apricots, olives and preserved lemon.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.add chickpeas to slow cooker

Stir in chickpeas.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas.Add Chicken and Cinnamon Sticks to Slow-Cooker

Add chicken, arranging in layers, spooning contents over top. Cover and cook on high for 3-4 hours or low for 5-6 hours until a meat thermometer inserted into the thickest part of the chicken registers 165°F.

Serve with couscous or rice and garnish with cilantro.

Slow-Cooker Chicken Tagine with Dried Fruit, Olives and Chickpeas. Served in an individual portion with couscous

Substitutions

Chicken Thighs - substitute bone-in skinless chicken breast -- cut in half
Protein -- substitue cubed lamb or rabbit
Dried Fruit - substitute dates or dried figs
Preserved Lemon - substitute a teaspoon of lemon zest or omit

Preserved lemons are a common ingredient in Middle Eastern food and are lemons that have been pickled or fermented with salt in their own juices resulting in a bright flavor that is packed with salt-infused umami.

The brand of preserved lemons that I use is Mina and can be found on Amazon

Equipment

large saute pan/skillet
6 to 7 quart slow cooker

No slow-cooker? Preheat oven to 325°F. Prepare all of the steps in a large Dutch oven, cover and cook in oven for 1 to 1-½ hours until chicken is tender and reaches and internal temperature of 165°F on a meat thermometer.

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