Moroccan Chicken Stew, or Chicken Tagine

1 can (14.5 oz.) chicken broth
¼ cup tomato paste
½ teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 cloves garlic, minced
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¾ teaspoon black pepper
4 carrots, sliced
2 large onions, cut in half and thinly sliced
3 pounds skinless chicken breasts, thighs, and drumsticks
½ cup raisins
½ cup chopped, dried apricots

Hot, cooked couscous
toasted pine nuts
fresh cilantro, chopped

In bowl, combine broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and black pepper. Set aside.

In a 5 – 6 quart slow cooker place carrots and onions. Place chicken into slow cooker; sprinkle with salt. Place raisins and apricots on top of chicken. Pour broth mixture over top.

Cover and cook on low for 6 ½ – 7 hours or on high for 3 ½ – 4 hours. Serve over cooked couscous, sprinkling each serving with pine nuts and cilantro.


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