Outstanding! My husband devoured it. I served it over brown rice and with a kale and apple slaw with poppyseed dressing. It does not need to cook 7 hours though. I pulled mine at 5 and a 1/2 hours, and the chicken literally fell off the bone.
Chicken and Chickpea Tagine
heathao Posted: 04/22/14
lskubal Posted: 12/09/13
Easy and yummy! I'll be making it often during the cold winter months.
mandofan Posted: 12/10/13
My GF and I loved this. I'd give it about an hour for prep in addition to the 7 for cooking. Once the chicken comes out, it is fall of the bone tender, so I took another 8-10 minutes to shred it and discard the bones before serving over top a simple pistachio and green onion couscous. It doesn't actually make much in the way of "sauce" but that's really no big deal. Great flavor and fills the apartment with a nice aroma when slow cooking as well!
Joannabelle Posted: 12/09/13
Made this for Friday night book club dinner - it was a big hit! Everyone asked for a copy of it. So easy to prepare!
Hungry7 Posted: 11/26/13
My whole family thoroughly enjoyed this meal. My children's age ranges from 3 to 13. The only thing I changed was to decrease the red pepper, since not everyone in my family likes spice. The chicken was juicy and tender. We served it with brown rice. I will definitely make this again and again.
bbglo1 Posted: 04/23/14
One of the most delicious slow cooker meals I've made so far! The chicken was tender and just fell a part. I wasn't paying attention and accidentally opened one can of cannellini beans instead of chickpeas. I didn't want to waste it so threw it in with the chickpeas and it turned out amazing. The only ingredient I had to buy was the apricots. I wasn't sure about them but they really added a nice sweet flavor to the beans. Yay, love when I have most if the ingredients! Cooked on high for about 4 hours.
Cathyvon Posted: 11/26/13Graham, NC
This was really delicious! I didn't have cinnamon sticks so used a little bit of ground. Also ran out of apricots so put a little apricot jam in. It was soooo good.
mary0201 Posted: 11/22/13
I made this for dinner last night. I didn't start early enough to use the slow cooker so I made it stovetop in a enameled cast iron dutch oven. It took about an hour of simmering after frying up the chicken thighs and other ingredients. I used boneless skinless thighs and more dried apricots than the recipe called for...about a cup. Other than that and different cooking method, I followed the recipe completely...including squeeze of lemon and sprinkle of cilantro to finish. It was a perfect, flavorful and complete meal. I will definately make again.
Deshala Posted: 01/30/14
Yum! I have made it twice in two weeks. Very easy and the ingredients are inexpensive and generally things I keep in my home. I didn't use organic chickpeas but followed the recipe otherwise. The cooking time they suggested was a little long. The chicken was cooked after five hours- I tried cooking it for six hours the second time I made it and it was too tough.
AliceII Posted: 12/12/13
This is a delicious winner! I followed the recipe and served it over plain couscous. I plan on making this often. I spent an hour doing prep and recommend shortcuts to cut the prep time: Use frozen chopped onions, canned minced garlic and skinned chicken thighs as well as mixing up the dry spices the day before. I had ample sauce - the bottom layer of thighs fell off the bone in 6-1/2 hours using a round slow cooker. Next time I would shorten the cooking time.