Slow Cooker Chicken Tagine

Slow Cooker Chicken Tagine is tender spiced chicken with lemon, olives and chickpeas. It’s my take on this classic Moroccan dish made simple in the slow cooker.

There are many different brands of slow cooker but the original Crock-pot is still has a certain cachet, if slow cookers have cachet!  I was delighted to be invited by Crock-pot to try out the Crock-pot Countdown Slow Cooker  join them making some recipes for Crocktober over on their Facebook page.

My sister-in-law gave me a jar of preserved lemons that she had made and every time I open the larder I see them there, so it seemed like the ideal opportunity to make a Chicken Tagine with Preserved Lemons in the Crock-pot.

The Tagine was much lighter than the usual lamb recipe that I make, I missed the sweetness of dried fruit in the dish, which was why I added sultanas to the couscous. I would probably add some dates or apricots if I was making it again.  I would recommend that you don’t add any salt to the dish while cooking as I found that the preserved lemons (preserved in salt or brine) and the olives added enough salt without any additions.

So how did the Crock-pot perform?  

• I really liked the solidity of the Crock-pot, it feels substantial and looks attractive
• The ‘stay warm’ feature is really valuable as you know that if you are a little later getting home, your meal will be kept warm without being over cooked. 
• My other slow cooker has a metal ‘pot’ which can go on the hob, I did miss that but not as much as I thought I would. 
• The electronic timer means that you can be accurate with your timings.
• Best of all for me, the Crock-pot bowl and lid can go in the dishwasher – woo hoo!

Crock-pot Chicken Tagine with Preserved Lemons

Janice Pattie

A light fresh Tagine made with chicken, olives and lemons. 

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Main Course

Cuisine Middle Eastern

Servings 4

Calories 576 kcal

Ingredients

• 300 grams  hot chicken stock
• pinch of saffron
• 6 chicken thighs
• 1 tablespoon vegetable oil
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 1 teaspoon ras el hanout
• 1 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1 cinnamon stick
• 1/2 large preserved lemon two quarters
• 400 grams can chickpeas drained and rinsed
• 100 grams green olives
• 50 grams chopped flat leaf parsley
• salt and freshly ground pepper

Instructions

 

• Soak the saffron in the hot stock to bring out the colour.
• Heat the oil and brown the  chicken thighs and place in the bottom of the Crock-pot
• Cook the onion until it starts to become transparent.
• Add the garlic, ras el hanout, ginger coriander and cinnamon stick and cook for a minute.
• Add the stock and bring to the boil, add to the Crock-pot and cook on Low for 5 hours.
• Add the chickpeas, the olives and the preserved lemons, roughly chopped.
• Cook on Low for a further 1-2 hours.
• Check the seasoning and adjust to taste.

Notes

If you are not ready to eat, the Crock-pot will keep the Tagine warm for a couple of hours without coming to any harm. Serve with couscous, I added some sultanas to the cous cous and used some of the juices from the Tagine, with some added boiling water, to swell the grains.

Nutrition

Calories: 576kcalCarbohydrates: 23gProtein: 35gFat: 38gSaturated Fat: 11gCholesterol: 168mgSodium: 913mgPotassium: 690mgFiber: 7gSugar: 2gVitamin A: 1300IUVitamin C: 19.1mgCalcium: 108mgIron: 3.9mg

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Thanks to the people at Crock-pot for providing me with this Countdown Slow Cooker Crock-pot, I was not paid for this review and all opinions are my own.