Slow Cooker Moroccan Chicken Tagine

I am a creature of habit.  I’ve been posting recipes that were inspired by things I’ve eaten at Nook Bistro for years, and I find myself still going there and getting the same thing every time.  I love their butternut squash stew, but don’t love that I can’t make a knock-off of it at home year-round with butternut squash really being a fall/winter squash.  Then, I had chicken tagine for the first time at a work tasting with a catering company that was vying for new business a few years ago.  It had a somewhat similar flavor profile to the butternut squash stew, but the ingredients would allow me to make it year-round  I absolutely fell in love with it (and the caterer!), and have tried a number of different chicken tagine recipes trying to mimic what I had and FINALLY found one.  I’m so happy to finally be sharing it!

Here is the recipe as adapted from A Hint of Honey:

INGREDIENTS:

  • 2 T extra virgin olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger root, peeled and grated
  • 1 T all-purpose flour
  • 2 T tomato paste
  • 2 T honey
  • 4 t ras el hanout
  • 1 t turmeric
  • 1 t ground cumin
  • 1 t ground cinnamon
  • 1 t ground coriander
  • up to 1 t cayenne pepper (skip this altogether if you don’t like it spicy!)
  • 1 C low-sodium chicken stock
  • 2 cans diced tomatoes
  • 2 cans chickpeas, drained and rinsed
  • 6 oz. dried apricots, diced
  • 3 lbs. boneless skinless chicken thighs
  • 4 carrots, peeled and chopped
  • salt and freshly ground black pepper, to taste
  • fresh cilantro or parsley, chopped for serving (frankly, this is more for aesthetics)
  • cous cous, for serving

DIRECTIONS

  1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute.

    Waiting for the Liquids
    Waiting for the Liquids
  2. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.
  3. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, and carrots in a large slower cooker, mixing well.
  4. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Ras el hanout can be purchased online, but I’m not sure where to find it in stores. You can make it from scratch using this recipe, and it’ll yield enough to make this tagine a few times. Make sure to store it in a glass container, because it’ll make your plastic tupperware smell like the mixture forEVER. I use an inexpensive spice jar one from Crate and Barrel (thanks Joyce!!), but a small Pyrex could work too!

Ras El Hanout - from scratch!
Ras El Hanout – from scratch!

This stew is great the day you make it, but Kevin and I both think it tastes better the next day.  I’ve probably made this five or six times in the last year and it never lets us down.

Slow Cooker Moroccan Chicken Tagine
Slow Cooker Moroccan Chicken Tagine

It also freezes well, and makes a HUGE amount.  Kevin and I use two crockpots to make this one recipe (he has an old school Rival Crock-Pot, and I have a 6-quart Crock-Pot).  If you have anything under an 8.5-quart, you may want to finish step 3 and then divide your recipe in half, freezing the half you’re not cooking today.

“World’s Best and Easiest” Teriyaki Chicken Wings

When you come across a recipe titled that starts with “World’s Best and Easiest”, you pay attention.  I found this recipe for Teriyaki Chicken Wings on Food.com and the title really intrigued me.  Could these be the best AND the easiest to make?  We tested them out for our housewarming party last February (yes – STILL backlogged!).  And with the Super Bowl coming up, I wanted to share the recipe with you!

INGREDIENTS:

  • 5 lbs chicken wings (skin on or off – it’s up to you!)
  • 1 1/4 C soy sauce
  • 1 lb dark brown sugar (you can buy a 1 pound box to make measuring a no brainer)

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.  Line two roasting pans (or cookie sheets with a lip) with nonstick foil – this will make clean-up soooo much easier.
  2. Mix sauce and sugar together. Brush on both sides of the wings.  Pour remainder of sauce over wings.

    Pour Sauce Over Brushed Wings
    Pour Sauce Over Brushed Wings

  3. Cook face down so that the”pretty” side of the wing gets good and brown for about 40 minutes and then flip over. Cook for another 15 minutes.

    Flip After 40 Minutes
    Flip After 40 Minutes

  4. Throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want (at least 10 minutes).  This is step is what makes the meat fall off the bone, but you don’t have to do it to cook them through.

    “World’s Best and Easiest” Teriyaki Chicken Wings

These chicken wings really were DELICIOUS.  The meat fell right off the bone as promised, and they were deliciously sticky.  I’ll definitely be making these again – perhaps for this year’s Super Bowl!