Slow cooker chicken and vegetable tagine
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous.
Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt.
By Priya Tew
Ingredients
- 2 tbsp olive oil
- 2 onions, cut into chunks
- 2 garlic cloves, chopped
- 4 chicken thighs, skin on, bone in
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 4 carrots, cut into chunks
- 2 parsnips, cut into chunks
- 2 peppers (any colour), seeds removed, cut into chunks
- 1 tsp dried oregano
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 1 tbsp tomato purée
- ½ lemon, juice only
Method
Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.
Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.
Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous.
