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!
(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)
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)