Thursday, May 20, 2010

Chicken Tagine

Let me start this off by saying how much I enjoy Williams-Sonoma cookbooks. After receiving my first at my bridal shower, I put some on my wedding registry and we received most of them! Awesome!
Also, how awesome are slow cookers? I mean really. Put all the ingredients inside, turn on, and dinner is ready later. It's wonderful.
I made this Chicken Tagine for my parents once when they came over soon after the wedding. Hubby found it to be a bit too lemon-y, so I cut back a little this time and I think it was better.
With a few more tweaks, like the addition of onion and bell pepper because I had them in the fridge and NEEDED to use them soon, the recipe came out great.
I served the whole thing with homemade pita bread (will be my next post), roasted red bell pepper hummus (didn't come out right, unfortunately) and some couscous. Yummy!

Chicken Tagine
(recipe adapted from Williams-Sonoma Slow Cooker)

1/4 c. flour
salt & pepper
6-8 chicken thighs, bone in & skin removed (the original recipe has the skins on, but they end up all soggy after slow cooking for a couple hours)
olive oil
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 can chicken broth (I prefer low sodium)
1/2 c. chopped parsley (optional, but it brings nice color to the party)
3 cloves of garlic, peeled and smashed
2 14oz cans of diced tomatoes, drained
1 onion, sliced
1 green bell pepper, sliced (mine were about 3/8 inch wide pieces)
1 lemon, cut into 8ths
1 15oz can garbanzo beans, drained
cooked couscous (optional)
pita bread (optional)

First step is to sprinkle the chicken thighs with salt and pepper, then dredge them in the flour. By doing the salt and pepper first, it ensures even coverage. This recipe makes a lot of sauce, so you can keep it at 6 thighs, or go all the way up to 8.
Heat up a skillet over medium/medium-high with a couple tablespoons of olive oil. Brown both sides of the thighs, going a few at a time so the pan doesn't get crowded. We just want some nice color, not to cook them all the way through. Once they are browned, place them in the slow cooker.
Now we make the sauce. Add the rest of the flour you used to dredge (might need to add a little more if you are cooking more thighs) to the warm skillet along with the cumin and cayenne. Stir it around until the flour and spices are fragrant and absorbed into the remaining oil. Add the can of chicken broth to the skillet and bring to a boil. Make sure to stir it around to get up all of those tasty browned bits left in the pan!
Add the broth mixture to the slow cooker along with the parsley, garlic, tomatoes, onion and bell pepper. Swish it all around a bit to get it in between those thighs.
Tuck a few pieces of lemon around in the slow cooker between thighs. If you have a really juicy lemon, add less. If you like the nice tang than citrus brings, add more. I had juicy lemons and added 3 pieces.
Cook on high heat for 1 1/2 hours (or low for 4). Stir in the garbanzos and cook for an additional hour.
Serve over a bed of couscous(top photo). Or, you can take the chicken out, shred it up and mix it with some of those tomatoes and garbanzos and some couscous and stuff it in a pita. talk about TASTY! (photo in middle of page)

This delicious dish is linked up at:


  1. I have only just bought my very first slow cooker and I can't wait to try it. I also LOVE Williams Sonoma and whenever we visit America it is one of the first places I visit! Thanks for sharing this recipe, I will definitely give it a try.

    Best wishes,

  2. This looks good, I have a couple recipes for a chicken tagine but haven't made it yet, thanks!

  3. That sounds delicious - a perfect summer recipe!

  4. Looks and sounds like a winning recipe to me!


  5. Thanks for posting. I may give this a try.
    Nice to meet you!!

  6. Coming over from I'm Lovin It!! and I am lovin it! This recipes looks so good and healthy! I want you to post it up in our "Mama Can Cook" Flock on! SO YUMMY! I am a new follower and can't wait to see what else you have going on here! This link party stuff is so fun!

  7. I’m following you now on Blog Hop Friday--No. 13! Please follow me back on my blog “Inspire!”

    My latest inspirational postings are, “Pure Love,” “Peace of Mind,” and “Simple Gesture,”

  8. Love the name of your blog! just found you through a blog hop, hope you will follow me back :)

  9. Chicken Tagine? First time I ever heard of this, but I'm glad you posted the recipe, thanks. Hi Brea! I'm here from the Friday blog hop and your newest follower.

    Hope you'll come visit my blog and follow me too? Thanks. You can't have too many blogging buddies if you ask me.

  10. YUM!!!

    Returning your follow! Hope you have a great weekend!


  11. Just stopping in and looking around from Follow Friday! And just became your newest follower! Yea! Hope you stop by and return the favor!

    My blog is all about interior design and remodeling there are some great tutorials so you can get the look you want on a budget! We also have a party every Friday to show off your stuff! And Sunday for Recipes links.

  12. My friends husband just went to Turkey and I put in an order for him to bring me back a tagine but no luck. Now I don't need one, I can use my slow cooker. Thanks.

  13. Looks so good!
    Happy Friday Follow, following your blog. Come say hi and follow me back!

  14. Ooops Hi Staci, are we still friends? I accidently called you Brea ugh! It's all this blog hopping. Forgive me? Thanks!! It took a few hours but I found you to apologize and that should show how sorry I am for being so absent-minded.

  15. This looks good! Sounds like a great combination of flavors. Thanks for linking for Friday Favorites!

  16. Hi! I'm your newest follower from Blog Hop Friday! Swing by my blog and say Hi! Hope you're having a great weekend!

    Groschen Goblins

  17. Looks fabulous and yummy! I really would like to try this - thanks for sharing the recipe! Thanks so much for joining The Sunday Showcase Party. I greatly appreciate it. Hope you have a wonderful week! ~Stephanie Lynn