Moroccan Vegetable Chicken Tagine

Embark on a culinary journey to Morocco with this flavorful and exotic Moroccan Vegetable Chicken Tagine. Named after the traditional pot in which it is cooked, a tagine is a North African slow-cooked stew. This recipe captures the essence of Moroccan cuisine, combining tender chicken with an array of aromatic spices and hearty vegetables.

INGREDIENTS:

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 2 medium red potatoes, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 large onion, halved and sliced
• 2 garlic cloves, minced
• 6 chicken leg quarters, skin removed
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup dried apricots, chopped
• ½ cup dried cranberries, chopped
• 2 tablespoons all-purpose flour
• 1 can (14¾ ounces) reduced-sodium chicken broth
• ¼ cup chili sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon curry powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Hot cooked couscous (optional)

PREPARATIONS:

1. In a 6-quart slow cooker, combine the butternut squash, red potatoes, sweet potato, onion, and garlic.
2. Sprinkle the chicken leg quarters with salt and pepper, then place them over the vegetables in the slow cooker.
3. Top the chicken and vegetables with chopped dried apricots and cranberries.
4. In a small bowl, combine the all-purpose flour and chicken broth until smooth. Stir in the chili sauce, minced gingerroot, curry powder, ground cinnamon, and ground cumin. Pour this mixture over the chicken and vegetables in the slow cooker.
5. Cover the slow cooker and cook on low for 7-8 hours or until the chicken and vegetables are tender.
6. Stir in the rinsed and drained garbanzo beans (or chickpeas), cover the slow cooker, and cook for an additional 30 minutes or until heated through.
7. Serve the Moroccan Vegetable Chicken Tagine with hot cooked couscous, if desired.

YIELD: 6 servings

COOKING TIME: 7½ hours

SPECIAL INSTRUCTIONS:

• Adjust the cooking time as needed to ensure that the chicken and vegetables are tender.
• Feel free to customize the spices to your taste preferences, adding more or less curry powder, cinnamon, or cumin as desired.

TIPS:

• Serve this Moroccan Vegetable Chicken Tagine with a side of couscous to complete the meal and soak up the flavorful sauce.
• Garnish the dish with fresh cilantro or chopped almonds for added texture and visual appeal.

Moroccan Vegetable Chicken Tagine is a flavorful and exotic dish that invites you to explore the rich culinary traditions of Morocco. Named after the traditional pot in which it is cooked, a tagine, this slow-cooked stew combines tender chicken, aromatic spices, and hearty vegetables in a harmonious blend of flavors.

In this recipe, a combination of butternut squash, red potatoes, sweet potatoes, onion, garlic, dried apricots, and dried cranberries creates a vibrant and satisfying dish. The chicken leg quarters are seasoned with salt and pepper and slow-cooked to perfection alongside the vegetables.

A blend of spices, including gingerroot, curry powder, cinnamon, and cumin, adds an aromatic and exotic flair to the dish. The garbanzo beans (or chickpeas) contribute a delightful texture and additional protein.

To enjoy this Moroccan delight, simply combine all the ingredients in a slow cooker and let them simmer on low heat for several hours until the chicken and vegetables are tender. Serve the tagine with hot cooked couscous to soak up the flavorful sauce and complement the dish.

Garnish the Moroccan Vegetable Chicken Tagine with fresh cilantro or chopped almonds for added texture and visual appeal. Each bite will transport you to the vibrant streets of Morocco, allowing you to savor the exotic flavors and spices of this North African cuisine.