Author Notes
A traditional Moroccan dish combined with the delicious sweetness of cranberries. A simple meal to make! —Jasanna
Ingredients
- Slow Cooked Ingredients
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1.5 pounds
chicken breast, cut into 1 inch cubes
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1 cup
yellow onion, diced
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1/2 cup
dried cranberries
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1 1/2 cups
chicken broth
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2 tablespoons
tomato sauce
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2 tablespoons
lemon juice
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3 tablespoons
whole wheat flour
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1 tablespoon
honey
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1 teaspoon
ground ginger
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
chili powder
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1/4 teaspoon
curry
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1 dash
black pepper
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1 dash
lime juice (optional)
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1 dash
red pepper flakes (optional)
- Bed of Couscous
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1 1/4 cups
whole wheat pearl couscous
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1/4 cup
amaranth
Directions
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1. Layer in a traditional slow cooker, chicken cubes, onion, and cranberries.
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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.
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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.
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This recipe pairs well with Naan bread dipped in olive oil infused with spices!
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