Sunday, January 17, 2016

Slow Cooker Lemon and Olive Chicken Tagine

My husband has been very lucky to have traveled around the world and been to many places that I can only dream of going to visit.  While he was in high school he even traveled to Morocco and climbed Mount Toubkal. Maybe one day when the kids are grown and out of college I will be able to travel more extensively.  Just visiting family back in the U.K. is super expensive right now!  Since we can't afford a trip to Morroco, I decided to remind my husband of his fond memories with this Chicken Tagine recipe.

Lemon Chicken Tagine is probably one of the most well-known Moroccan dishes.  It is traditionally cooked slowly in a tagine.  You will need to have preserved lemons for this dish.  You can either buy them from a store or try my Homemade Preserved Lemons.  If you decide to make the homemade version you will need to make them a week in advance to give them time to preserve.  They will keep in a refrigerator for up to two years.
This tagine is excellent served with cauliflower 'rice'.  I particularly like mine with cilantro cauliflower 'rice'.  It doesn't add any points and helps me to add more vegetables to my diet.  My children don't even notice that it's cauliflower either!  

Slow Cooker Lemon and Olive Chicken Tagine
Servings: 6 ★ Size: 2 thighs and sauce  ★ 
Smart Points 5 ★ Points Plus 7 ★ Calories: 275 ★ Total Fat: 10 g ★ Saturated Fat: 2 g ★ Protein: 26 g ★ Carbohydrates: 22 g ★ 
Fiber: 3 g ★ Sugars: 2 g ★ Sodium: 1869 mg ★ Cholesterol:  95 mg

· 12 boneless skinless chicken thighs
· 1 large onion, diced

· 2 whole or 15 slices preserved lemon
· 1 tablespoon fresh ginger
· 1 tablespoon garlic
· 1 teaspoon cinnamon 
· 1 teaspoon turmeric
· 1 teaspoon chili powder

· 1 teaspoon paprika
· 1 teaspoon cumin
· 3/4 cup olives (approximately 60)
· 1 cup low-sodium chicken stock
· 1 tablespoon cornstarch


1.  Place the chicken, onion, preserved lemon, garlic, ginger, spices, olives, and chicken stock into a slow cooker and cook on 'low' for 6 hours.  
2. Mix the cornstarch with 1 tablespoon of cold water.  Pour the mixture into the slow cooker and stir thoroughly.  Turn the heat up to 'high' and cook for 20 minutes until the sauce has thickened slightly.  Serve over cauliflower 'rice' or couscous.


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    1. I accidentally clicked a wrong button and it deleted the comment! This really is fantastic. You can use thighs or breasts. I used thighs because they stay tender for longer in the slow cooker. I would reduce the cooking time if you use breasts.