Our family loves to cook. We're always trying new recipes. The only problem is that when you try so many recipes, it's hard to keep track of them all! So, we're going to post and share our recipe favorites here--both old and new.
Sunday, January 30, 2011
Moroccan Chicken Tagine
My first year living away from home in college, mom gave me a bunch of old cookbooks of hers so that I could try my hand at cooking. This one I tried three years ago and it's been a favorite ever since that I continue to make regularly. It came from a book with all slow-cooker recipes, so it's super easy....but it's also super delicious! Here's the recipe:
Moroccan Chicken Tagine
Makes 4-6 Servings
Ingredients:
3 lbs chicken, cut up, skin removed (I usually just buy frozen chicken and put in as many pieces as I want..)
I'm not even gonna put the onions on here because I don't with mine :)
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup dried apricots, chopped
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
6 cilantro sprigs
1 tablespoon cornstarch
1 tablespoon water
1 can (15 ounces) chick-peas, drained and rinsed
2 tablespoons chopped cilantro
1/4 cup slivered almonds, toasted
cooked couscous or rice.
Directions:
Place chicken in slow cooker. Combine broth, tomatoes, apricots, garlic, cumin, cinnamon, ginger, coriander, cayenne and cilantro sprigs in medium bowl; pour over chicken. Cover and cook on low 4 to 5 hours or until chicken is no longer pink. Remove chicken from slow cooker; place on serving dish and cover to keep warm.
Combine cornstarch and water in a cup and stir until smooth. Stir into slow cooker. Stir in chick-peas. Cover and cook on High 15 minutes or until sauce is thickened. Pour sauce over chicken . Sprinkle with cilantro and almonds. serve with couscous or rice.
Tip: To toast almonds, heat small nonstick skillet over medium-high heat. Add almonds and stir or toss constantly about 2 minutes until browned on both sides. Remove from pan at once.
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Why did I give you a good cookbook? :) This looks yummy and easy!
ReplyDeleteGood job on your second post, sweet sister, Emily! This recipe looks very flavorful.
ReplyDeleteAnd mom, you have a minimum of 100 cookbooks now and you've given away tons. I wonder how many cookbooks you have owned throughout the course of your life?
I bought my first one when I was in high school. They had a store at Fashion Place Mall and I bought my own copy of the Italian Cookbook that my mom had. You know the one!
ReplyDeleteBTW: We should do Dad's favorite spaghetti sauce.