Slow Cooker Chicken & Chickpea Tagine (GF and a Vegan Option!)
Total time
- 6-8 chicken thighs (boneless, skinless) or omit for vegan option
- 1 medium onion, diced
- 2 bell peppers, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger puree, or 1" piece ginger (peeled & minced)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon red chilli flakes
- 2 cups chicken or vegetable broth
- ½ cup dried apricots, chopped
- ½ cup dried dates, chopped
- 1 tablespoon raw honey (omit for strict vegan)
- 1 15oz can chickpeas (drained and rinsed) (use 2 cans for vegan option to make a larger batch and add extra protein!)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup chopped cilantro (optional, for garnish)
- Layer the onions, peppers, zucchini, and chickpeas in the slow cooker.
- Add in the garlic, spices, honey, and dried fruit.
- Pour in the broth, and give a little stir to combine.
- Place the raw chicken thighs over the vegetable mixture.
- Cover and cook on low for 6-8 hours.
- Garnish with cilantro and enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/slow-cooker-chicken-chickpea-tagine-gf-and-a-vegan-option/
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