chicken tagine with pumpkin
Slow Cooker
Chicken Tagine with Pumpkin
I first discovered tagines—Moroccan stews—when my oldest son was a baby, and I've loved them ever since. I used a slow cooker for my first version and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth. —Necia Blundy, Bothell, Washington
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium green pepper, chopped
- 1 cup canned pumpkin
- 1/4 cup golden raisins
- 1 tablespoon maple syrup
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- hot cooked couscous and chopped fresh cilantro
Directions
- In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker.
- Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.
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