Author Notes
A traditional Moroccan dish combined with the delicious sweetness of cranberries. A simple meal to make! —Jasanna
Continue After Advertisement
Ingredients
- Slow Cooked Ingredients
-
1.5 pounds
chicken breast, cut into 1 inch cubes
-
1 cup
yellow onion, diced
-
1/2 cup
dried cranberries
-
1 1/2 cups
chicken broth
-
2 tablespoons
tomato sauce
-
2 tablespoons
lemon juice
-
3 tablespoons
whole wheat flour
-
1 tablespoon
honey
-
1 teaspoon
ground ginger
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
ground turmeric
-
1/2 teaspoon
chili powder
-
1/4 teaspoon
curry
-
1 dash
black pepper
-
1 dash
lime juice (optional)
-
1 dash
red pepper flakes (optional)
- Bed of Couscous
-
1 1/4 cups
whole wheat pearl couscous
-
1/4 cup
amaranth
Directions
-
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!
See what other Food52ers are saying.