Moroccan Chicken, Chickpea and Apricot in Crock Pot

Traditionally cooked in Tagine, this fruity and fragrant Moroccan dish can be easily recreated in a Slow Cooker/Crock Pot. This is a perfect dish for a dinner party (you can actually enjoy your company while this cooks in a slow cooker as suppose to a cooking/hosting chaos!)

Ingredients (6 servings):

• 8 bone in (or bone and skin in) chicken thighs OR 8 boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
• 1 tablespoon flour
• 2 large onions, chopped
• 2 carrots, peeled and diced
• 3-4 garlic chopped finely
• 1 tablespoon extra virgin olive oil
  
• 1 inch fresh gingerroot, finely chopped
  
• 6 ounces dried apricots (about 15-16 piecies)
• 3 tablespoons tomato ketchup
  
• 2 (14 ounce) cans chopped tomatoes
  
• 1 (14 ounce) cans chickpeas
  
• 3 tablespoons honey
  
• 1/2 pint chicken stock
  
• 4 teaspoons ras el hanout spice mix ** (or make up spice mix below)

1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)

• salt and black pepper
  
• chopped fresh coriander, to serve (Cilantro)

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Directions

1. Season chicken with salt and pepper, and dust them lightly with four. Heat up olive oil in a frying pan/skillet & brown chicken. Take them out and set them aside.

2. Saute chopped onions, carrot & garlic for 5-10 min.

3. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.

4. Add herbs spices & finely chopped ginger with salt & pepper to taste.

5. Finally add canned tomatoes & mix well.

6. Pour the above tomato,onion & spice mix into slow cooker or tagine.

7. Add chicken & chickpeas(drained) & mix well.

8. Add dried apricots making sure they are covered by juice.

9. Give it a gentle but good stir to mix everything together well.

10. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours OR low for 6-8hrs

Serving suggestion:

with Couscous, basmati rice, flat bread, pita bread OR even mashed potatoes!

Easy Couscous:

• 2 cups couscous
• 2 cups chicken broth
• 1/2 tsp garlic powder
• 1/2 cumin
• 1/2 saffron (for color)
• Finely chopped parsley

Boil chicken broth in a sauce pan and add garlic powder, cumin and saffron. Pour in couscous and take it off the stove. Stir well with parsley and serve!

**Ras El Hanout Spice Mix (North African Spice Mix)

Ingredients

• 3 teaspoons ground cinnamon
• 3 teaspoons ground cumin
• 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
  
• 1 teaspoon ground nutmeg
  
• 1 teaspoon ground cloves
  
• 1 teaspoon mace
  
• 1 teaspoon cayenne pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon ground celery seed
  
• 1 teaspoon ground black pepper
• 2 teaspoon flour

Directions

1. Mix all the spice together in a large bowl and store them in an airtight container.

2. This spice mix should last for up to 6 months.