8 boneless, skinless chicken thighs, cut into 1 inch cubes
1 eggplant, skinned and cut into 1 inch cubes
2 large onions, sliced thin
4 large carrots, peeled and sliced
1/2 cup dried cranberries
1/2 cup dried apricots
2 cups chicken broth
2 Tbl tomato paste
2 Tbl lemon juice
2 tsp garlic, crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp freshly ground black pepper
Instructions
In a large slow cooker, layer the eggplant, the chicken, then the onions, and carrots. Top with the dried fruit. Stir together the remaining ingredients in a bowl and pour over the chicken. Cook on high for 3 hours, or low for 5 hours.
Serving
Suggestions
Serve with cous cous.
Originally Submitted
9/1/2011
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