Moroccan Tangerine Chicken Tagine

by SpiceRouteCooks
Prep: 20m
Cook: 6h
poultry
Moroccan Tangerine Chicken Tagine - Image

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Ingredients
Servings:8
2tbspbrown sugar
1tspcurry powder
1tspground cinnamon
1tspcumin seeds
1/2tspground ginger
5lbwhole chicken
1lbcarrots
1lbparsnips
2tangerines
1cupdried apricots
1/2cupslivered almonds
1/2cupchicken broth
Nutrition Facts

Per serving

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Instructions
  1. 1

    Mix the spice rub

    In a small bowl, stir together the brown sugar, curry powder, cinnamon, cumin seeds, and ground ginger. Pat the chicken dry and rub the spice mix all over the bird, working some under the skin wherever you can reach.

  1. 2

    Build the tagine base

    Peel and thinly slice the carrots and parsnips. Peel the tangerines and cut into slices. Scatter the carrots, parsnips, tangerine slices, chopped dried apricots, and slivered almonds across the bottom of a 6-quart slow cooker.

  2. 3

    Add the chicken

    Nestle the chicken breast-side up on top of the fruit and vegetables, then pour the chicken broth around it.

  3. 4

    Slow cook

    Cover and cook on low for 6 to 8 hours, until a thermometer inserted in the thickest part of the thigh reads 170 degrees F and the meat is pull-apart tender.

  4. 5

    Rest and serve

    Transfer the chicken, vegetables, and fruit to a serving platter. Let the chicken rest 5 to 10 minutes, then carve and spoon the sweet-spiced fruit and vegetables over the top.

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Moroccan Tangerine Chicken Tagine

Created by: SpiceRouteCooks

Prep Time: 20m
Cook Time: 6h
Servings: 8

Ingredients

  • 2 tbsp brown sugar
  • 1 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 1/2 tsp ground ginger
  • 5 lb whole chicken
  • 1 lb carrots
  • 1 lb parsnips
  • 2 tangerines
  • 1 cup dried apricots
  • 1/2 cup slivered almonds
  • 1/2 cup chicken broth

Instructions

  1. Mix the spice rubIn a small bowl, stir together the brown sugar, curry powder, cinnamon, cumin seeds, and ground ginger. Pat the chicken dry and rub the spice mix all over the bird, working some under the skin wherever you can reach.
  2. Build the tagine basePeel and thinly slice the carrots and parsnips. Peel the tangerines and cut into slices. Scatter the carrots, parsnips, tangerine slices, chopped dried apricots, and slivered almonds across the bottom of a 6-quart slow cooker.
  3. Add the chickenNestle the chicken breast-side up on top of the fruit and vegetables, then pour the chicken broth around it.
  4. Slow cookCover and cook on low for 6 to 8 hours, until a thermometer inserted in the thickest part of the thigh reads 170 degrees F and the meat is pull-apart tender.
  5. Rest and serveTransfer the chicken, vegetables, and fruit to a serving platter. Let the chicken rest 5 to 10 minutes, then carve and spoon the sweet-spiced fruit and vegetables over the top.

Notes & Tips

Tagine is both the dish and the cone-lidded clay pot it's named for, but low-and-slow in a slow cooker gets you that same meltingly tender result. The real magic here is the sweet-savory balance Moroccan cooking does so well: warm cinnamon, cumin, and ginger playing off the tangerine and dried apricot. Serve it over couscous to catch all those spiced juices.