Crockpot Chicken and Chickpea Tagine

At the beginning of the year, you all asked for more Crockpot recipes. Well, get ready, because this Crockpot recipe packs one helluva flavor punch!

This recipe is a little different then what I typically cook for my family. For one, it has an entirely different flavor profile. When I am using my Crockpot, I want to put everything into the Crockpot and walk away. Immediately. I do VERY LITTLE prep work or cooking ahead of setting the Crockpot cook time. However, this recipe requires about 10 minutes of prep and cooking before setting the timer, and it is definitely worth it! Those 10 minutes are critical for the vegetables to soften, for the spices to coat all of the vegetables, and for the flavor of the dish to develop more fully. Theoretically, you could just dump all of the ingredients into the Crockpot and walk away but I don’t think it would taste nearly as good. Take the time with this recipe. You won’t regret it!

E, Nathan, and Nora (and me, of course) LOVED the tagine. So much so that E and I both went back for seconds! I served it on top of some original Right Rice, a vegetable based rice (90% vegetables). The Right Rice team was nice enough to send us a few different types to try. Our favorites were the Garlic Herb, and Spanish! If you are looking for a rice alternative, you should definitely try Right Rice. It is delicious!

Ingredients:

Boneless Chicken Breast, 3, cubed

Raisins, 1 ounce box

Onion, 1, diced

Carrot, 1, peeled and diced (you can also use 5-6 baby carrots)

Garlic, 3 cloves, minced

Extra Virgin Olive Oil (“EVOO”), 2 tablespoons

Chicken Broth or Vegetable Broth, 1/3 cup

Diced Tomatoes with Green Chilies, 1 can

Chickpeas, 1 can, drained

Turmeric, 1/2 teaspoon

Ginger, 1/2 teaspoon

Cinnamon, 1/2 teaspoon

Cumin, 1/2 teaspoon

Dried Parsley, 1/4 teaspoon

Fresh Ground Pepper, to taste

Sea Salt, to taste

Directions:

1. Heat EVOO in a skillet on your stove top over medium heat until glistening.
2. Add the onion and carrot to the skillet. Sauté for 4-5 minutes.
3. Add in the minced garlic, cumin, ginger, cinnamon, dried parsley, and turmeric, and sauté for an additional 30 seconds.
4. Add the diced tomatoes and broth to the skillet.
5. Pour the mixture into your Crockpot.
6. Add the chicken and the chickpeas. Stir everything together.
7. Cook on low for 3-1/2 hours, or until the chicken is cooked through. Serve over rice or quinoa!
8. Enjoy!