- 1 1/2 lb. butternut squash, (1 medium) peeled and cut into 2-inch chunks
- 2 tomatoes, medium, coarsely chopped
- 1 onion, medium, chopped
- 2 garlic cloves, crushed with press
- 15 to 19 oz. garbanzo beans, rinsed and drained
- 1 c. chicken broth or vegetable broth for vegetarian
- 1/3 c. raisins
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3.lb. chicken, thighs, bone-in skinless
- 10 oz. couscous, plain
- 1/2 c. olives, green, pitted
Crock Pot Chicken Tagine is a Moroccan stew that I got from a Good Housekeeping Magazine a few years ago, and it is full of delicious flavor!
1. Combine squash, tomatoes, onion, garlic, beans, broth, and raisins in a 6 quart crock pot.
2. Separately combine coriander, cumin, cinnamon, salt, and ground black pepper.
3. Rub the above spice mixture all over chicken thighs; place chicken on top of vegetable mixture.
4. Cover. Cook on Low for 8 hours or on High for 4 hours.
5. About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
I prefer black olives to green olives. Do you think it would change the recipe too radically to use them instead?
Wendy that is the fun of cooking and crocking as you can change things up to your liking! Happy Crocking!