Slow Cooker Chicken and Onion Tagine
2 tbsp canola oil
8 bone-in skinless chicken thighs
3/4 tsp salt, divided
1/2 tsp black pepper
2 medium yellow onion, sliced
3 garlic cloves, minced
1 tsp each cumin, coriander and paprika
3/4 tsp turmeric
1/2 tsp ground ginger
1/4 tsp each dried chili flakes and cinnamon
1 cup no salt added chicken broth
1 can (15 oz) diced tomatoes
1 tbsp honey
1 (15 oz.) can chickpeas, drained and rinsed
2 medium carrots, peeled and chopped
1-1/2 cup halved green beans
1/4 cup chopped cilantro, for garnish
Lemon wedges, for garnish
2 cups prepared couscous
Heat oil in a large non-stick skillet over medium-high heat. Season chicken all over with 1/4 tsp salt and 1/4 tsp pepper. Add chicken in batches and cook for 4-5 minutes per side or until golden.
Transfer all of the remaining ingredients except for green beans, cilantro and lemon to a 6-quart slow cooker. Arrange the chicken on top of the mixture. Cover and cook on LOW for 7 hours.
During the last 30 minutes, stir in green beans and cover.
To serve, divide tagine over plates of prepared couscous and sprinkle with fresh cilantro. Garnish with lemon wedges.
Makes 4-6 servings.
Recipe and image provided by the National Onion Association