06 August, 2010

Recipe: Crock Pot Chicken Tagine

I loved this dish - the balance of sweet and heat was great!
I used this recipie as my jumping off place: http://allrecipes.com//Recipe/chicken-tagine/Detail.aspx

But in true little m fashion I did not really follow the recipe. Here's what I ended up doing

  • 3 small chicken breasts
  • 1 container of plain yogurt
  • 3 TBS Patak's Mild Curry Paste
  • 1 chicken bullion packet
  • 1/2 cup cherry or grape tomatoes (I used a mix of red and yellow)
  • 6 dried apricots cuts into strips
  • 1/4 cup dried cranberries
  • 1 large sweet potato cut into bite sized pieces
  • 3 carrots diced into coins
  • 1/2 onion chopped and slightly caramelized
  • Squeeze lemon juice (maybe a TBS)
  • 1 inch piece of fresh ginger diced
  1. Marinade the chicken in the yogurt overnight or for at least 3 hours. (I just laid the chicken on a plate and topped it with the yogurt, covered it with plastic wrap and put in the fridge 1st thing in the morning)
  2. Put carrots on the bottom of the crock pot and top with chicken (still coated in yogurt) and then add the onions, sweet potoates, apricots, cranberries and tomatoes.
  3. Wisk the bullion, lemon juice, ginger and curry paste with one cup hot water and pour over everything.
  4. Let cook on low for 6-7 hours or until the veggies are soft and the chicken shreds easily.
  5. Serve over couscous.

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