Lemon Chicken Slow Cooker Tagine

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A delicious easy family meal - great for using up leftover uncooked chicken from your BBQ or another meal.

4
15 Minutes

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Ingredients

  • 500g of chicken thighs
  • Handful of plain flour
  • 1 tbsp olive oil
  • 2 cloves of garlic, peeled and sliced
  • 2 onions, peeled and sliced (Use up what you have. Spring onions, leeks or shallots work well too).
  • 1 lemon, sliced
  • 1 red chilli, chopped
  • Handful of green pitted olives
  • Handful of dried apricots
  • 1 can of chickpeas, drained
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1 chicken stock cube
  • Fresh coriander to put on top

Method

  1. Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.
  2. Coat the chicken lightly in flour, heat the oil in a fry pan, and fry the chicken and garlic in the pan until slightly browned on all sides but not cooked through.
  3. Slice your lemons and onions and place all ingredients into the slow cooker.
  4. Dissolve your stock cube in 600ml of warm water and pour on top.
  5. Cook on low for 5 hours.
  6. Serve with fresh coriander and couscous.
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