1. Layer in a traditional slow cooker, chicken cubes, onion, and cranberries.
2. Then, mix together the rest of the ingredients in the tagine, in a bowl. Pour over the chicken mixture in the slow cooker and cook on High for 3 hours or on Low for 5-6 hours.
3. In a separate saucepan, bring 1 1/2 C. water to boil, and pour in both the amaranth and couscous. Bring back to a boil, then simmer for 20 minutes or until water is absorbed. Watch carefully that it doesn't burn! Remove from heat, and serve the couscous as a bed for your slow cooked tagine. The flavor will be sweet, combined with delicious, nutty notes.
This recipe pairs well with Naan bread dipped in olive oil infused with spices!