Chicken Tagine

Makes 8 servings

Pam and John

ingredients

8 boneless, skinless chicken thighs (about 1-3/4 pounds total), cut into 1-inch pieces
2 large onions, halved and thinly sliced
4 large carrots, peeled and thinly sliced
1/2 cup raisins
1/2 cup dried apricots, coarsely chopped
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons flour
2 teaspoons garlic salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon black pepper
2 cups couscous, cooked
Toasted pine nuts for garnish, optional

1
1. In a 6-quart slow cooker, layer chicken, onions, carrots, raisins and apricots.
2
2. In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper. Pour over chicken and vegetables.
3
3. Cook 5 hours on HIGH heat or 8 hours on LOW heat.
4
4. Serve over cooked couscous. Garnish with toasted pine nuts, if desired.