It’s so great how I look forward to Wednesdays – it is mid-week (and countdown to TGIF… Yay!!), it’s when the madness of the beginning of the week starts to slow down. What’s not to love. This week we’re cooking for our Recipe Wednesday: Slow Cooked Chicken Tagine, popular in the city of Rabat, capital of Morocco. Aside from this dish, Rabat is known for its Hassan Tower, the Kasbah of the Udayas and the Mawazine cultural festival. If you are into historical adventures, Rabat is the place to visit. To see more of this fantastic city, click here.

The recipe for today – slow cooked chicken tagine is a given seeing that we are in Morocco, home of tagines. I have always found tagines a fascinating work of art of the Berber people.

If you’re ready to whet your taste buds like I am, whip out your utensils and let’s get cooking!

 

Preparation: 30 minutes

Cooking time: 5 hours

Serves: 8

Ingredients:

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp all purpose flour

8 skinless, boneless chicken thighs, cut into 1 inch cubes

1 eggplant, cut into 1 inch cubes

2 tsp garlic salt

2 large onions, thinly diced

1 ½ tsp ground cumin

4 large carrots, thinly sliced

1 ½ tsp ground ginger

1 tsp cinnamon

½ cup dried cranberries

½ cup of chopped, dried apricots

¾ tsp ground black pepper

2 cups chicken broth

1 cup of water

1 cup couscous

2 tbsp tomato paste

Method:

Put the olive oil in a skillet and heat.

Rabat recipe

Add in the chicken and eggplant; stir and cook until the chicken is browned but not thoroughly cooked. Take skillet off heat.

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Now place the chicken and eggplant at the bottom of a slow cooker. Add the apricots, cranberries, onions and carrots over it.

dried cranberries

Dried apricots

Dried apricots

Rabat recipe6

Add your spices together in a bowl with the tomato paste, lemon juice, flour and chicken broth. Pour this over the chicken in the slow cooker. Cook on high for 5 hours or on the low setting for 8 hours.

Chicken tagine 2

In a small pot or saucepan, bring water to boil, stir in the couscous and take pot/pan of heat. Leave for five minutes so that liquid is absorbed. Fluff the couscous with a fork.

Serve and enjoy!

Recipe by: All Recipes

 

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Udochi Anyogu
Yuddie is a lover of life, travel and food. She sources information on recipes from around Africa and shares it with the world.
Udochi Anyogu
Udochi Anyogu

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