I used boneless, skinless chicken breast and put the crockpot on low for 6 hrs. The instant pot has a slow cooker function. I made this recipe a few weeks ago and, while the chicken was very tender, I found it to be very bland. Traditionally made in a tagine, this recipe is adapted for the slow cooker, with much the same results. Allison, I made it tonight in the IP. My only modification was using raisins instead of prunes, since I didn’t have any on hand. This was a nice change of pace. I’m thinking of making it again and this time will dice up the olives and let them become part of the sauce. Preserved lemons make a great addition, add them when you add the apricots and carrots. Tagine in the Oven: Prepare the tagine as directed, but instead of simmering on the stovetop, transfer the covered cooking pot to a 300° oven. Hope this helps! The results are TDF! (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.). While it may taste exotic, you can make this traditional Moroccan stew with the spices found at your local grocery store — and your trusty slow cooker, of course. I also cooked it in my pressure pot for 20 min with natural release. Should I add them at the beginning of cooking or after the dish is cooked? *. I made this yesterday and it was a big hit. I have only used my tangine once and that was years ago. Served it over a bed of jasmine rice and steamed spinach. 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker, Slow Cooker Salsa Chicken with Black Beans and Corn. (but they are not the ones in a martini). Is it my crock pot or the recipe? , Gina, is there a way to convert this to an instant pot? Holy camoli! I would try some orange or lemon zest, more ginger and another garlic glove. Add to slow cooker along with squash and chickpeas, stirring to combine. Use the same pan and add Tomatoes, chickpeas, zucchini and mix together. Hi! Total Carbohydrate Turned out full of flavor. I definitely recommend a thick cut on the veggies and leaving the olives whole. Intrigued by this recipe. I made this last weekend and it was awesome. This is the third time that I have made this recipe. I’m not much of a cook, but have had great success. Sure, I would use the stew button for pork. The chicken was so tender. if you froze the leftovers how long would they last? Make sure you have 1 cup liquid in the pot. I served this over rice, it was delicious. I’m vegan now but I used to love this recipe! If you have a Dutch oven, you could brown chicken, combine all other ingredients as directed, get hot on top of stove and then pop in oven. This looks really good! I also used chicken breast instead of thighs and it isn’t dry at all. Tried with half breast and half thighs and preferred it this way. Will this be okay if left on keep warm for ~5 hours? (New to cooking). We served it with quinoa. I ran out of paprika, so added a couple dashes of cayenne instead. I notice in a review that it has been suggested that Chemical Heat is needed!! This flavorful chicken dish is slow cooked in Moroccan spices for an authentic tasting dish. I will make this part of our weekly rotation. Did make a few changes. AND…my WW app calculated it as only 2 points per serving! I’ll try bone in skinless thighs for extra flavor Also signed up on your website, Heather. PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! So much so that we barely had leftovers. But I am using a standard 8×11 paper. I followed the exact recipe, and it was absolutely amazing! Thanks! Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create this fragrant tagine. If doubling, would it need to cook longer in the crockpot? Thanks Gina!! Could you tell me how to convert this to cook in my instant pot? With this one, I saved half the spices and will add at the last half hour. The only problem is that the carrots were hard and I had to switch to high and cook a lot longer to get them done, and I was concerned about the chicken. So many warm, flavorful spices exploding in your mouth! It was a hit! I won’t make this again. The combination of spicy, sweet, and pungent is delightful on the taste buds!! Could I substitute something else? Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well. Tagine in the Slow-Cooker: Transfer the seared chicken directly to a slow cooker. My grocery store didn’t have another green olive option that wasn’t stuffed with something. If you struggle with holiday anxiety, emotional eating, or body image issues, this free program is definitely for you. Want to make after work and won’t have the 6 hours. Came out very tender. Pour the broth mixture into the slow cooker with the chicken and vegetables. Season generously with salt and pepper. Can’t wait to make it again. Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine I love your recipes! Add prunes and some water to small sauce pan, add 1-2Tbsp of honey and a pinch of cinnamon, and let simmer until prunes are plump and liquid is thicker/syrupy. I think it needs a special lid tho. Easy and delicious! Finish on the stovetop as directed. Do not have prunes. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! Perfect. Moroccan Chicken Tagine is a highly versatile dish. Something different to do with chicken. Great recipe but Needs more zing. I substituted chicken breasts for the thighs, used presliced manzanilla olives, and omitted the prunes. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. (P.S. I’ll be adding it to the menu plan for next week for sure. Could I make it with chicken breasts, and if so, how long would i cook it? Thanks! I browned the chicken before putting it into the crockpot and added a bit of the liquid from the green olives to bump up the flavor. I wanted to note, whenever I print your recipes, the side of the page cuts off. 23 %, , chopped into large chunks (or assorted chicken pieces, about 3 lbs). One kid ate all the olives from the one who doesn’t like olives (although I make them take a “courtesy bite” of everything). I will definitely make it again soon! (I am so not culinarily gifted.) Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds and serve with lime wedges. Try it out! I like those, but there are only so many different types of dishes with Mexican or Italian flavors and they all start to taste the same after a while (although I do need to make a batch of your bolognese this weekend). But my biggest issue was that the cumin flavor was overwhelming. I was able to use what I had in the pantry-minus the prunes. THANKS! It’s also so easy to make for an amateur cook like me. https://thehappyfoodie.co.uk/recipes/moroccan-chicken-one-pot Thank you for the recipe. Love this recipe!!! I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. One tiny bit of feedback to the recipe-writers: please add the cous-cous to the recipe explicitly. Can I cook this in my tagine? I made this slow cooker meal today and my husband and I agree, this is not the greatest tasting dish. I find that browning the chicken for 5 minutes a side really improves the flavor and texture of slow cooking. It would stop cooking at 6 but still be sitting there until I got home. My husband, who is more of a meat-and-potatoes-guy, loves it, too. The prunes gave it a fantastic just right sweet taste. Personally, I would eat one with veggies and couscous. it was lovely to have on a cold night in Denver. Hi Diane – I think it would be tasty without the olives… because the dish has SO many spices. Could you use pork tenderloin instead of chicken? I think chicken breasts would work. This was fantastic! Can I use green “slices salad olives” in this recipe? I make my Tagine in the slow-cooker and have found raisins work also well so does Coriander. You think it’s ok to leave 8/9 hours? The olives are easy to pick out for non-olive lovers! Made in Instant Pot and it was delicious!!! Looks delicious, but I’m not a fan of fruit in my dinners (and I think the kids would have an issue with the texture). How long would you cook this for in the oven instead of slow cooker? Thanks so much! I browned the chicken thighs before adding everything else to the pot. 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/2 Thanks for the recipe! Firstly, I used 3 large organic, skinless chicken breasts (totaling 2.5lbs), added a cubed sweet potato, used fresh (not dried) prunes, subbed cayenne pepper for paprika (didn’t have the paprika on hand at the time), added an extra 1/2 cup of chicken broth, and…WAIT FOR IT…added OPA Greek Yogurt Ranch dressing (only 2 tablespoons = 40 calories) for a creamy texture and taste. I will be making this for the rest of my life. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I’m also excited to invite you to join my FREE 31-day Holiday Self Care Program, starting December 1st! I was wondering if when posting recipes for the slow cooker could you please post a cook time for the Instant Pot. If so, would you suggest using the same amount of capers (1/2 cup)? I didn’t have prunes, so I substituted dried apricots and figs; just cut them in half and tossed them in. It just says “Saturated Fat g” and has no number. I made this with chicken breasts and the chicken was bone dry after only five hours and the carrots weren’t done. This slow-cooker chicken tagine recipe was the first version I tried making and, since I'm a mom with two active boys, it has stayed my preferred method. Could you use better than bouillon with this or is stock better with this recipe? I love olives and prunes on chicken, was hoping this would be better! I was told I could put in more prunes next time. When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges. I really love slow cooker meals. Maybe cut the carrots smaller? I made this tonight and it was delicious!! We’ve made it twice already, once with canned olives and once with green olives from the grocery olive bar. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. This tagine is great cooked in the slow cooker. Cover and cook until chicken and squash are fork-tender, 2–3 hours on High or 4–6 hours on Low. This is so incredibly delicious. And if I did it in the instant pot, what button would I use? 71.7 g Can I use apricots or raisins instead of prunes? Sure, high pressure 25 min. I don’t see why not! Followed the recipe as was suggested. I wouldn’t change a thing or it won’t be the same recipe at all (this tagine needs the fruit and olives). In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins. I used bone-in thighs, cooked on low as directed and the chicken was not fully cooked. Another huge hit in my house. I’m Heather K. Jones. 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