Slow cooker Moroccan chicken tagine
Serve this warming Moroccan stew with wholewheat couscous and a sprinkle of dried apricots
- 6 hours minimum
- Serves 4
- 5 of 5 a day
- Kcal362
- Fat3.1g
- Salt0.4g
- Sugar21g
Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- Light cooking spray oil
- 500g skinless chicken breast, diced
- 1 medium onion, sliced
- 1 clove garlic, finely diced
- 2cm fresh ginger, peeled and grated
- 1 medium butternut squash, peeled, deseeded and diced
- 1 x 400g can chickpeas in water, drained 1 lemon, zest and juice
- 8 dried apricots, diced
- 1 tablespoon ras el hanout spice mix
- 1 x 400g can chopped tomatoes
- 1 reduced-salt chicken stock cube, dissolved in 350ml hot water
- 1 teaspoon clear honey (optional)
- Handful fresh coriander, chopped
Method
- Preheat the slow cooker if necessary.
- Coat a large, non-stick frying pan in spray oil and warm over a medium heat. Add the diced chicken and onion; and cook, turning until the chicken has browned on all sides and the onion has softened.
- Transfer the chicken and onion into the slow cooker. Add the garlic, ginger, butternut squash, chickpeas, lemon zest, apricots and ras el hanout; and mix thoroughly.
- Then add the chopped tomatoes and stock; stir, cover and cook for 8–10 hours on low. For a quicker cooking time, set the slow cooker to medium
and cook for 6–8 hours or to high for 5–6 hours. - About 30 minutes before serving, season to taste with lemon juice and clear honey (if needed).
- Sprinkle with fresh coriander before serving.
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