Slow cooker tagine is a Moroccan-inspired stew of chicken, warm spices, dried apricots, and briny olives, served over couscous or rice. A slow cooker gently braises the ingredients until the chicken is tender, while a quick stovetop browning and a fresh finish help keep the flavors vivid; family and regional versions vary.
Ingredients
- 2½ lb (1.13 kg) bone-in, skin-on chicken thighs, about 6 pieces
- 1 tsp (5 ml) kosher salt, plus more to taste
- ½ tsp (1 ml) black pepper
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, thinly sliced, about 2 cups (300 g)
- 3 garlic cloves, minced, about 1 tbsp (15 ml)
- 2 tsp (10 ml) ground cumin
- 1½ tsp (7.5 ml) ground ginger
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground paprika
- ¼ tsp (1 ml) ground turmeric
- 1 cup (240 ml) low-sodium chicken broth
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) dried apricots, halved if large
- ½ cup (75 g) pitted green olives, drained
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) chopped preserved lemon rind, rinsed and finely chopped, optional
- 2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley
- ¼ cup (30 g) toasted sliced almonds, for serving, optional
Instructions
- Pat the chicken dry and season all over with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the chicken skin-side down for 5–7 minutes, until the skin is deeply golden; turn and brown the other side for 2 minutes. Transfer to a plate. Browning builds flavor, but the chicken will finish cooking in the slow cooker.
- Pour off all but about 1 tablespoon (15 ml) fat from the skillet. Add the onion and cook for 4–5 minutes, stirring, until beginning to soften. Stir in the garlic, cumin, ginger, cinnamon, paprika, and turmeric; cook for 30 seconds, just until fragrant. Stir in the broth, tomato paste, and lemon juice, scraping up browned bits. If your slow-cooker insert is approved for stovetop use, you may do this step in it instead; otherwise use the skillet.
- Scatter the apricots and olives across the bottom of the slow cooker. Pour in the onion-and-spice mixture. Arrange the chicken on top, skin-side up, so it is not submerged. Cover and cook on LOW for 4 hours, or until tender. Check the thickest part of a thigh without touching bone with a food thermometer: USDA FSIS safe minimum for poultry is 165°F (74°C). If the chicken has not reached that temperature, continue cooking and check again. Slow cookers vary, so use temperature and tenderness rather than the clock alone.
- Transfer the chicken to a plate. Skim excess fat from the sauce if desired. Stir in the honey and preserved lemon, if using. Taste before adding more salt, since olives and preserved lemon can be salty. For a thicker sauce, pour it into a saucepan and simmer uncovered for 5–8 minutes; do not leave the chicken sitting at room temperature while reducing it. Return the chicken to the sauce or spoon the sauce over it.
- Sprinkle with cilantro or parsley and almonds. Serve hot, with plenty of sauce.
Tips
- Keep the liquid modest. Slow cookers release little moisture, and the chicken and onion add their own. Use the measured broth rather than adding extra water; too much liquid makes the sauce thin.
- Choose a practical preserved-lemon substitute. Preserved lemon gives a distinctive salty, fermented citrus flavor. If you do not have it, leave it out and add a little extra lemon zest and juice to taste; the result will be brighter but less savory.
- Skin-on thighs give better flavor, not crisp skin. The skin softens during slow cooking even after browning. Remove it before serving if you prefer, or briefly crisp the cooked thighs skin-side up under a hot broiler, watching closely.
- Plan for a full cooker. A 5- to 6-quart (4.7- to 5.7-liter) slow cooker suits this amount. Avoid lifting the lid during cooking, as heat escapes and extends the cook time.
Serving Suggestions
Spoon the chicken, fruit, olives, and sauce over fluffy couscous, rice, or warm flatbread. For couscous, plain or whole-wheat varieties both work; prepare it separately according to its package directions so it does not absorb too much sauce in the cooker. Add a crisp salad of cucumber, tomato, and herbs, or serve simply with steamed vegetables. Offer extra lemon wedges and toasted almonds at the table.
Variations
For a milder, sweeter version, use ¾ cup (110 g) apricots and omit the olives; add a handful of raisins if you like. To make it more savory, swap half the apricots for 1 cup (150 g) pitted green olives and reduce the honey. Boneless, skinless chicken thighs can be used, but they may cook sooner and will not provide the same richness; start checking for 165°F (74°C) after about 3 hours on LOW. For a vegetarian variation, replace the chicken with 2 cans (about 3 cups/510 g total) drained chickpeas and 1 large cubed sweet potato, add ½ cup (120 ml) broth, and cook on LOW for about 4 hours, until the sweet potato is tender.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Keep for 3–4 days in the refrigerator, or freeze for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator. Reheat covered on the stovetop over medium-low heat, stirring the sauce and adding a splash of broth if needed, or microwave in a covered microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid reheating the same portion repeatedly.
Frequently Asked Questions
Can I put raw chicken straight into the slow cooker?
Yes. You can skip browning and put the seasoned raw chicken over the other ingredients, but browning adds deeper flavor and renders some fat. Do not rinse raw chicken; wash hands, utensils, and surfaces that touch it, and cook it to 165°F (74°C).
Can I cook this on HIGH?
Yes, although LOW gives the thighs more time to become tender. On HIGH, begin checking after about 2½ hours; the actual time depends on the appliance and the size of the chicken pieces. The safe endpoint is 165°F (74°C) in the thickest part of each piece.
Why is my tagine sauce watery?
Slow cookers trap steam, so their contents do not reduce much. Skim fat, then simmer the sauce in a saucepan for several minutes to concentrate it. Avoid adding extra broth unless the cooker appears unusually dry.
Can I use chicken breasts instead?
Yes, but breasts are leaner and can dry out if cooked too long. Use similarly sized pieces and start checking early for 165°F (74°C). Thighs are more forgiving for a long braise.
Do I need a traditional tagine pot?
No. A slow cooker works well for this braised stew. A traditional tagine is a covered clay cooking vessel, but the dish has many household variations and can be prepared in different pots.
Can I prepare it ahead?
You can slice the onion, measure the spices, and mix the broth mixture a day ahead; keep prepared ingredients covered in the refrigerator. For food safety, do not leave raw chicken or a loaded slow-cooker insert at room temperature. Refrigerate cooked leftovers promptly, then reheat them to 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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