Moroccan Chicken Tagine

– 3pounds chicken

– 2cups chicken broth

– 1can diced tomatoes, undrained

– 1large chopped onion

– 1+1/2cup chopped dried apricots

– 2teaspoons ground cumin

– 1teaspoon group cinnamon

– 1teaspoon ground ginger

– 1/2teaspoon ground coriander

– 1/2teaspoon red pepper flakes

– springs of fresh cilantro  (personal preference amount)

Combine in a large covered pot and bake/crockpot on low to medium temperature for 5hrs+ until chicken is cooked through. Remove chicken and add:

– 1can drained chickpeas

Combine in a separate bowl:

– 1tablespoon cornstarch

– 1tablespoon water

Mix until smooth and add to pot. Cook for 15minutes until sauce has thickened. Pour over chicken on a bed of couscous (my favorite) or rice. Sprinkle a bit of chopped cilantro for an artistic-ly delicious effect.




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