Ingredients
- 2 tablespoons olive oil
- 8 skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 eggplant, cut into 1 inch cubes
- 2 large onions, thinly sliced
- 4 large carrots, thinly sliced
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic salt
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ teaspoon ground black pepper
- 1 cup water
- 1 cup couscous
What Makes This Dish So Tasty
Practical Cooking Tips
- Brown the chicken well before simmering to add depth to the dish.
- If you don’t have a tagine, a heavy-bottomed pot or Dutch oven works just as well.
Step 1
Heat some olive oil in a skillet over medium-high heat. Add the chicken pieces and eggplant, stirring occasionally, and cook until the chicken is nicely browned all over but not fully cooked through. Once browned, take the skillet off the heat.
Step 2
Transfer the chicken and eggplant to the bottom of your slow cooker. On top, spread out the sliced onion, carrots, dried cranberries, and apricots.
Step 3
In a separate bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and black pepper until everything is well combined. Pour this flavorful mix over the chicken and veggies in the slow cooker.
Step 4
Set the slow cooker to high and let it cook for about 5 hours, or if you prefer, set it to low and leave it for 8 hours to let the flavors deepen.
Step 5
When you’re ready to serve, bring some water to a boil in a saucepan. Stir in the couscous, then take the pan off the heat. Cover it and let it sit for about 5 minutes until the couscous has absorbed all the water. Fluff it up with a fork before serving alongside your tagine.
