Name: Chicken Tagine
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Skinless, boneless chicken thighs, cut into 1-inch pieces - 8; Eggplant, cut into 1 inch cubes - 1; Onions, thinly sliced - 2 large; Carrots, thinly sliced - 4 large; Dried cranberries - ½ cup; Chopped dried apricots - ½ cup; Chicken broth - 2 cups; Tomato paste - 2 tablespoons; Lemon juice - 2 tablespoons; All-purpose flour - 2 tablespoons; Garlic salt - 2 teaspoons; Ground cumin - 1 ½ teaspoons; Ground ginger - 1 ½ teaspoons; Cinnamon - 1 teaspoon; Ground black pepper - ¾ teaspoon; Water - 1 cup; Couscous - 1 cup

Ingredients for - Chicken Tagine

1. Olive oil 2 tablespoons

2. Skinless, boneless chicken thighs, cut into 1-inch pieces 8

3. Eggplant, cut into 1 inch cubes 1

4. Onions, thinly sliced 2 large

5. Carrots, thinly sliced 4 large

6. Dried cranberries ½ cup

7. Chopped dried apricots ½ cup

8. Chicken broth 2 cups

9. Tomato paste 2 tablespoons

10. Lemon juice 2 tablespoons

11. All-purpose flour 2 tablespoons

12. Garlic salt 2 teaspoons

13. Ground cumin 1 ½ teaspoons

14. Ground ginger 1 ½ teaspoons

15. Cinnamon 1 teaspoon

16. Ground black pepper ¾ teaspoon

17. Water 1 cup

18. Couscous 1 cup

How to cook deliciously - Chicken Tagine

1 . Stage

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

2 . Stage

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.

3 . Stage

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

4 . Stage

Cook on High setting for 5 hours, or on Low setting for 8 hours.

5 . Stage

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.