Slow Cooker Moroccan Chicken Tagine with Apricots, Almonds and Chickpeas
Prep time
Cook time
Total time
Serves: 6 servings
  • ½ cup almonds, roughly chopped
  • 3 pounds boneless, skinless chicken thighs
  • 1 yellow onion, diced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger (peeled)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon tumeric
  • 1 teaspoon salt
  • 1 tablespoon harissa
  • 1 cup chicken stock
  • ½ cup dried apricots, roughly chopped
  • ½ cup prunes, roughly
  • 2 cups chickpeas (1-15 ounce can), drained and rinsed
  • rice or couscous
  • cilantro for garnish
  1. Heat 1 tablespoon vegetable oil in a large Dutch oven. Add the almonds and cook until lightly toasted, stirring often and watching carefully. Remove almonds and drain on paper towel.
  2. Wipe pot clean and heat 1 tablespoon vegetable oil over medium heat.
  3. Add the onion and saute until translucent, about 5 minutes. Add the carrots, garlic and ginger and saute for another 2 minutes. Add the spices, harissa, and salt and cook another 2 minutes.
  4. Add the apricots, prunes and chicken stock and stir well. turn heat off.
  5. Place the chicken in the bottom of a slow cooker. Pour spice mixture on top of chicken and cover.
  6. Cook on high for 4 hours.
  7. When there is 30 minutes left of cooking time, add the chickpeas and stir gently.
  8. When finished, transfer chicken and sauce to serving dish, sprinkle with almonds and cilantro and serve with rice or couscous.
Recipe by Three Hungry Boys at