Slow Cooker Chicken Tagine

After a trip to Morocco several years ago, I became hooked on the food... it is so aromatic and delicious. My favorite Moroccan dish is called a Tagine which is a stew named after the dish it is cooked in. Basically, a Tagine is a clay plate with a clay tent shaped cover. It is usually set on coals which allows for the slow cooking of the meat and vegetables. I decided I would attempt to make a Moroccan Chicken Tagine in my crock-pot, which seems like the perfect tool to use since I don't own a Tagine!

Interested in purchasing a Tagine, go to Tagines by BTC.

The most popular spice blend used in Moroccan cuisine is Ras El Hanout. You can find this in most Specialty Stores or even in some Supermarkets (mainly in big cities). You can also order it online from several places including The Savory Spice Shop or make your own following the directions on The Food Thesaurus or on Recipe Zaar.

After browsing different Moroccan recipes here is what I came up with. It's not authentic (i.e. cream) but it is sweet and spicy and does the trick ;)
Ingredients
6 small skinless, chicken thighs (if deboned approx 40g a thigh)
1 large carrot
1 large parsley root (or small parsnip)
1 large onion
1 can (400 gr) chopped tomatoes
1 cup chicken broth
2 garlic cloves
2 tsp Ras El Hanout
1/4 tsp cinnamon
1 tbsp honey

salt & pepper to taste
10 dried apricots (approx. 60 gr)
1 can (400g) chickpeas, drained and rinced
1/4 cup 15% cooking cream (optional, but part of nutritional info, doesn't affect points value)

Directions
- Place chicken in a crock pot.
- Top with carrots, parsley root, and onions.
- In a bowl, mix tomatoes, Ras El Hanout, cinnamon, garlic and honey.
- Cook on high for 4 hours, or on low for 7 hours.
- Carefully remove chicken, as it might fall apart when you do, especially if cooked on low.
- Add apricots, chickpeas and cream and mix well.
- Return chicken to crock pot and cook uncovered on high for another 15 minutes.
- Serve over whole wheat couscous.

Tip
For a spicier Tagine, add an extra tsp of Ras El Hanout, after taste-testing, when you add the chickpeas and apricots.

Nutrional Data
sauce split into 4 portions
1.5 thighs/serving
6 WW points
318 cal
8.5 g fat
6.8 g fiber
11.8 cholesterol
8.4 g protein