Slow Cooker Chicken Tagine - Extra Easy

Discussion in 'Slimming World Recipes' started by sarah83, 12 October 2010 Social URL.

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  1. sarah83

    sarah83 I will be a yummy mummy!

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    Slimming World
    Cooked this in my slow cooker on Sunday, adapted from a recipe on

    Serves 6 - 10 syns for whole recipe on extra easy

    Chicken breast pieces or thighs (I used about 9 thighs)
    2 Large onions chopped
    3-4 garlic cloves chopped
    1 inch chopped ginger
    3 ounces dried apricots (6 syns)
    2 tbsp tomato puree (1syn)
    2 tins chopped tomatoes
    2 tins chickpeas
    3 tbsp honey (3syns)
    1/2 pint chicken stock
    1 pinch saffron or 1tsp turmeric
    4 tsp ras el hanout spice mix
    Pinch of chilli powder (optional)
    2 carrots chopped (optional)
    1 preserved lemon, chopped into small wedges (optional)
    Chopped coriander

    1. Heat up frylight in a frying pan & saute chopped onions & garlic for 5-10 minutes.

    2. Add chicken stock & add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well.

    3. If using chicken pieces, brown off in a pan with some frylight.

    4. Pour the tomato,onion & spice mix into slow cooker. Add chicken & chickpeas & mix well.

    5. Add dried apricots making sure they are covered by juice. Add the carrots if using.). Give it a gentle but good stir to mix everything together well.

    6. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR on low for 8 hours. (I cooked mine for about 7.5hours on low)

    7. Towards the end of cooking if the sauce seems too runny, add a sprinkling of instant mash to thicken until the right consistency

    8. Serve with freshly chopped Coriander sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.

    I served mine with a lemon, mint and pomegranate cous cous.
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