Very new! Really excellent! Either way is delicious: hot or cold! If you like it sweet, add some sugar.
| Prep Time: | 30 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 8 skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 eggplant, cut into 1 inch cubes
- 2 large onions, thinly sliced
- 4 large carrots, thinly sliced
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic salt
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ teaspoon ground black pepper
- 1 cup water
- 1 cup couscous
Instructions
- Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
- Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
- Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 571 mg |
| Sugars | 14 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I did have my doubts about this recipe at the start but the longer it cooked and the wonderful aroma that escaped the slow cooker was making me hungry. I used zucchini instead of eggplant (personal preference) and used long grain white rice because I didn’t have couscous.
This was delicious. I used chicken breasts and the only change I made was adding a bit of cayenne pepper. We thought the flavors were great and it was a nice meal on a cold night!
This dish was too sweet and not spicy enough, although it was pleasant overall. I would look for another recipe altogether with more complex spice flavours and less fruit (ie sweet) flavours.
it was good,might try and make a bit more spice
Very nice dish. As eggplant cooks down to nothing I left it out, as well as the carrots. Knowing the thighs would cook down to smaller pieces, I doubled the number and it turned out well. 5 hours on high is too long, ours was ready at 4 hours. My wife and I totally enjoyed this dish and will make it again, and again!
Absolutely delicious! I always add spice to every dish I make, so I added a teaspoon of cayenne pepper (nothing crazy) but this dish is so flavourful I would enjoy it without. Will be making this again!
Bombastic! So flavourful and aromatic! I did not have a slow cooker, but pre prepared all ingredients before putting them in the big pot. Fried the onions, fresh garlic and fresh ginger). Fried thin slices of carrot separately. I highly recommend adding cashew nuts! They blend in amazingly!
Made this for company tonight. Substituted sweet potatoes for carrots and added minced garlic. I used brown rice instead of couscous. It was a huge success and my friends loved it. Will definitely make again.
Although spicy, this wasn’t too bad. Instead of thighs, I’ve did cubed chicken breast. It came out pretty good over couscous. I loved the dried cranberries and the apricots to the mixture. I would make it again.
Very tasty recipe, I added cubed yams on bottom of slow cooker and included diced apples and cayenne pepper into recipe. Make sure to not cut the chicken up into small pieces as it will ‘become lost’ in the bottom, I used chicken breasts cut into large chunks.
Flavorful and easy to make. I used boneless chicken breast but would probably use thighs next time the meat got a little dry.
Personally, I found this too sweet. If I make it again I’d make it with less apricots, some hot spices and a crunch of peanut or cashew.
I made this for a party we were hosting for a guest from Tanzania. I had never make it before, so was crossing my fingers, and trusting the reviews! It came out great; everyone liked it. I made a double recipe and cooked for about 5 hours on high, then switched to low for another hour or so before serving. The only reason for 4 stars instead of 5 was that I thought it was a little too sweet. For that reason, I would leave out the craisins. I used half sweet potatoes and half carrots. I left peel on the Eggplant, and put it on the top, rather than with the chicken on the bottom. I did pre-saute the chicken, because thighs can be fatty even without the skin, and I wanted to cook a little of that off. Also sauteed the onions briefly before adding. I added a little cayenne for a bit of heat. It did take quite a bit of time to chop everything, precook the chicken, and also to put together the broth–well over an hour. So plan on that–this isn’t a quick, throw everything in recipe. Friends asked for the recipe, and I’ll pass it on!
My family of 7 really loved it!!! (My husband & our five kids: Ages 16- 2 years.) Made as is…its excellent! I did throw other things in it, to accommodate what we had on hand 🙂 From reading the other reviews, I kept the onion the same, (2 TBS minced garlic) doubled the seasonings, (adding 1 TBs of HOT mexican chili powder) and added drained and rinsed can of yams, chick peas, and 1 lb of canned chicken, as well as 2 lbs boneless chicken tenders. I served with whole wheat couscous; pan fried in garlic, olive oil, and one onion…(followed the rest of package directions) and garlic French bread. (Didnt have naan or flat bread) This is a GREAT recipe as is, or depending on tastes, and preferences! (Through the hundreds of recipes I tried on here, this is my first one rating!) Thank you!!!
Awesome! I served 10 people and had leftovers by using chicken breasts (5lbs) instead of thighs. I also made it work for Passover by subbing matzoh cake meal for flour and quinoa for the couscous. Guests are asking for the recipe!
I followed the recipe exactly. I thought it was fairly good, but lacked a special punch. Not sure just what is missing, more spices? Certainly not more cinnamon. Not sure if I’ll make it again unless I figure out what is missing. Update: I put some coriander in and it helped. Now I notice I made the wrong recipe:(:. I had eliminated this because it didn’t look like it had enough spices. Guess I was right.
This recipe is delicious however I think 2 tsp of garlic salt is too much. I added one tsp and it didn’t need more salt. Otherwise the spice combination is on point. I used golden raisins b/c I didn’t have dried apricots and another reviewer used sweet potatoes, so I did the same. This turned out to be a wonderful addition to the meal. I also added zucchini and mushrooms.
Very tasty dish full of flavor. I used whole chicken things (browned in pan) and also made sure I browned the chopped onions as well just to give them more caramelization. I used fresh chopped garlic and salt instead of garlic salt. Its very important not to over cook this dish! You want to still have all the ingredients keep their texture. I set mine on high for about 2.5 hours. You shouldn’t need any more than that. Tastes amazing the next few days as well.
This was good and easy. Very heavy on the cinnamon flavor though. However, as it is such a fruity and spice-filled main, I could tell my husband didn’t care for it, and I can think of dozens of recipes I’d repeat before this. This is definitely not a dish everyone will like, but I can see it appealing to those that like these types of spices in their meals.
My husband and I both loved it! Instead of cubing the chicken thighs, I just browned them whole and put them on the bottom of the slow cooker. I added a couple dashes of hot Hungarian paprika and a splash of my favorite hot sauce (El Yucateco) to the sauce since other reviews said it needed some heat. My husband said it was restaurant quality and wants it added to the weekly rotation! Great recipe!
I’ve made some tagines before, but never one in a slow cooker. This was terrific. I used turkey breasts since that’s what I had; they were a bit dry, but still delicious. The eggplant was a great addition – even my eggplant haters enjoyed it (at least until I told them what it was). This is a keeper.