4 boneless, skinless chicken breasts, cut in 1 inch cubes
4 tbsp oil
2 onion, thinly sliced
5 garlic cloves, minced
4 carrots, peeled and diced
4 celery stalks, sliced
1 (19 oz) can chick peas, drained
1 (28 oz) can diced tomatoes
2 tsp cumin
2 tsp coriander
1 tsp ground ginger
1 tsp cinnamon
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp cayenne pepper or dried chili flakes
1 tsp salt
zest of 1 lemon
In a skillet, heat 2 tbsp of oil on medium high heat. Add the cubed chicken and allow the chicken to get a nice sear on each side, flipping every minute or so. This is not to cook the chicken right through, because it will continue to cook in the crock pot. Once the chicken is seared on each side scoop it out of the skillet and into the slow cooker.
Add the remaining 2 tbsp of oil to the skillet, along with the onion, garlic, carrots and celery. Cook for about 5-7 minutes. This will brown the onions and other veggies adding a depth of flavor to the tagine. Scoop the mixture into the slow cooker.
Add the remaining ingredients to the slow cooker and mix it so that the spices are well incorporated.
Set the slow cooker to low and cook for 4-6 hours. The chicken should be cooked through and the carrots and celery should be tender.
Serve with coucous.
Recipe by The Black Peppercorn at http://www.theblackpeppercorn.com/2013/02/crock-pot-chicken-tagine/