FREEZE IT
SIMPLE CHICKEN TAGINE
I like to sprinkle my stew with toasted almonds or cashews and serve it with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this tastes like you spent all day in the kitchen!
—ANGELA BUCHANAN LONGMONT, CO
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
2 1/4 pounds bone-in chicken thighs, skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 cup unsweetened apple juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup chopped dried apricots
Hot cooked couscous
1. Place chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, mix the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
2. Cover and cook on low 6-8 hours or until chicken is tender.
3. Remove the chicken from slow cooker; shred the meat with two forks. Skim fat from cooking juices; stir in the apricots. Return the shredded chicken to slow cooker; heat though. Serve with the couscous.
FREEZE OPTION Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
Cook to Cook
I have made this recipe for my family MANY times since I found it! It’s economical to make with the chicken thighs—I had never cooked with them before and thought I might not like them. I was so wrong! It’s delicious and my boys (13 & 16) get excited when they come home from school and find this dish in the slow cooker. It’s also diet-friendly, low-calorie and satisfying. We love this slow cooker meal!
—MMBPAT