Slow cooker Moroccan chicken tagine

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Chicken and chickpea tagine recipe

Serve this warming Moroccan stew with wholewheat couscous and a sprinkle of dried apricots

6 hours minimum

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • Light cooking spray oil
  • 500g skinless chicken breast, diced
  • 1 medium onion, sliced
  • 1 clove garlic, finely diced
  • 2cm fresh ginger, peeled and grated
  • 1 medium butternut squash, peeled, deseeded and diced
  • 1 x 400g can chickpeas in water, drained 1 lemon, zest and juice
  • 8 dried apricots, diced
  • 1 tablespoon ras el hanout spice mix
  • 1 x 400g can chopped tomatoes
  • 1 reduced-salt chicken stock cube, dissolved in 350ml hot water
  • 1 teaspoon clear honey (optional)
  • Handful fresh coriander, chopped

CALORIES: 362

FAT: 3.1g

5 A DAY: 5

SALT: 0.4g

SUGAR: 21g

Method

  1. Preheat the slow cooker if necessary.
  2. Coat a large, non-stick frying pan in spray oil and warm over a medium heat. Add the diced chicken and onion; and cook, turning until the chicken has browned on all sides and the onion has softened.
  3. Transfer the chicken and onion into the slow cooker. Add the garlic, ginger, butternut squash, chickpeas, lemon zest, apricots and ras el hanout; and mix thoroughly.
  4. Then add the chopped tomatoes and stock; stir, cover and cook for 8–10 hours on low. For a quicker cooking time, set the slow cooker to medium
    and cook for 6–8 hours or to high for 5–6 hours.
  5. About 30 minutes before serving, season to taste with lemon juice and clear honey (if needed).
  6. Sprinkle with fresh coriander before serving.

Serve with wholewheat couscous. A lower-calorie alternative is cauliflower rice, made by blitzing chunks of raw cauliflower in a food processor and dry-frying (without oil) in a non-stick frying pan for a few minutes, until golden. Add lemon juice and chopped fresh coriander or mint to either for extra flavour.


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