Moroccan Style Slow Cooker Tagine.

I went to Marrakech for Christmas a few years ago. I don’t think we had a bad meal the whole time we were there. Each dish was so wonderfully spiced and fragrant, yet not overpowering. This dish reminds me of that holiday. Oh for some sun, sat on a roof terrace, drinking Moroccan mint tea!

I marinaded the chicken overnight, you could probably get away with just toasted the spices in the pan with the chicken, but marinade if you can. I think it enhances the flavour and it always heighten the anticipation of the meal for me. 

I love playing around with spices. As a child I loved it when my mum got out her silver spice tin, all those small pots filled with fragrant, colourfulness. I was even more excited when I got my own spice tin!

Moroccan spices blends tend to include: ginger, cinnamon, corainder, allspice, pepper, tumeric, cumin and paprika. Sometimes saffron, cardomon, nutmeg and star anise. The Morrocan spice stalls are amazing! Make your own blend up and try it out.

 

Here is the chicken marinading overnight…

Chicken Tagine marinade

Browning the chicken in the pan…

Chicken Tagine brown meat

 

The finished meal…

Chicken Tagine

 

 

Morrocan Style Slow Cooker Tagine.
Serves 4
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Prep Time
20 min
Prep Time
20 min
313 calories
46 g
39 g
10 g
17 g
2 g
378 g
162 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
378g
Servings
4
Amount Per Serving
Calories 313
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 39mg
13%
Sodium 162mg
7%
Total Carbohydrates 46g
15%
Dietary Fiber 13g
53%
Sugars 2g
Protein 17g
Vitamin A
294%
Vitamin C
58%
Calcium
10%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Spice Mix
  1. 1 tsp tumeric
  2. 1 tsp paprika
  3. 1 tsp cumin
  4. 1 tsp ginger
  5. 1 tsp cinnamon
  6. Black pepper
Tagine
  1. 600-750g chicken thighs/drumticks - remove the skin.
  2. 1 tbsp rapeseed/vegetable oil
  3. 2 onions, chopped
  4. 4 garlic cloves, crushed
  5. 6 cloves
  6. Mixture of vegetables ( I used 2 peppers, 200g cherry tomatoes and 500g mushrooms)
Instructions
  1. Mix the spices and rub into the skinless chicken. Cover and leave in the fridge overnight.
  2. Chop 2 onions and 4 cloves of garlic (I also left this in the fridge overnight to save time the next day).
  3. Cook the onion and garlic in the oil, add 6 cloves.
  4. Now add the chicken and brown all over.
  5. Place in the slow cooker pot and top with chopped vegetables of your choice. I used peppers, cherry tomatoes and mushrooms.
  6. Pour in 125ml water.
  7. Cook on high for 5-8 hours or on low if you are leaving it for longer due to the amount of liquid.
  8. Stir and serve on a bed of couscous.
Notes
  1. Remove the bones if serving small children.
beta
calories
313
fat
10g
protein
17g
carbs
46g
more
Dietitian UK http://www.dietitianuk.co.uk/

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