Advertisement

Slow Cooker Chicken And Artichoke Tagine Recipe

Chicken and artichoke tagine in casserole dish
Chicken and artichoke tagine in casserole dish - Jessica Morone/Tasting Table

Tagine refers to both a flavorful stew and the clay cookware that's traditionally used to make it. Slowly cooking stew in a tagine allows the flavors of the ingredients to meld together and develop rich, complex tastes. If you don't have this particular cooking vessel at home, though, you can still whip up a comforting tagine thanks to this slow cooker chicken and artichoke dish from recipe developer Jessica Morone.

"The best thing about this tagine is that it's perfect for the cold winter season; it's both hearty and comforting, and the flavors and spices are warm and inviting," Morone says. "Plus, other than quickly cooking the onion and garlic and mixing up the broth, the slow cooker takes care of everything else for you." This tagine will fill up your kitchen with a delicious aroma as it cooks effortlessly throughout the day. And who wouldn't want to add another easy yet impressive dish to their repertoire?

Read more: 12 Different Ways To Cook Chicken

Gather The Ingredients For This Slow Cooker Chicken And Artichoke Tagine

chicken and artichoke tagine ingredients
chicken and artichoke tagine ingredients - Jessica Morone/Tasting Table

Many of the ingredients for this tagine are jarred, canned, or require little to no prep work, making this dish easy to throw together at a moment's notice. For the base, you'll need chicken thighs, onion, garlic, baby carrots, roasted red peppers, artichoke hearts, and chickpeas. The broth mixture comes together with low-sodium chicken broth, lemon juice, harissa, turmeric, ground cumin, ground cinnamon, salt, and black pepper. From there, all you'll need is a little olive oil for cooking and some chopped fresh parsley for garnishing.

Step 1: Combine The Broth Ingredients

spiced broth in mixing bowl with whisk
spiced broth in mixing bowl with whisk - Jessica Morone/Tasting Table

In a medium bowl, whisk together chicken broth, lemon juice, harissa, turmeric, cumin, cinnamon, salt, and pepper. Set aside.

Step 2: Cook The Onions In A Pan

cooked onions in pan
cooked onions in pan - Jessica Morone/Tasting Table

Add olive oil to a medium skillet over medium heat, then add onion and saute until translucent, about 5 minutes.

Step 3: Add Garlic

cooked onions and garlic in a pan
cooked onions and garlic in a pan - Jessica Morone/Tasting Table

Add garlic and cook for another minute until fragrant. Remove pan from heat.

Step 4: Add The Main Ingredients To The Crockpot

chicken, carrots, artichokes and bell peppers in a slow cooker
chicken, carrots, artichokes and bell peppers in a slow cooker - Jessica Morone/Tasting Table

Add chicken thighs, onion and garlic mixture, carrots, red peppers, and artichokes to a 4-6 quart slow cooker.

Step 5: Add The Broth, And Cook

broth being poured over tagine ingredients
broth being poured over tagine ingredients - Jessica Morone/Tasting Table

Pour chicken broth mixture over the chicken and vegetables. Cover and slow cook on low for 5 hours.

Step 6: Add The Chickpeas And Finish Cooking

fully cooked chicken and artichoke tagine in a slow cooker
fully cooked chicken and artichoke tagine in a slow cooker - Jessica Morone/Tasting Table

Add chickpeas to the slow cooker and continue cooking for another 30 minutes to 1 hour.

Step 7: Serve

cooked chicken and artichoke tagine in a casserole dish
cooked chicken and artichoke tagine in a casserole dish - Jessica Morone/Tasting Table

Sprinkle with fresh parsley, if desired, before serving.

How Do I Serve And Store This Slow Cooker Chicken And Artichoke Tagine?

Chicken and artichoke tagine on a plate with couscous
Chicken and artichoke tagine on a plate with couscous - Jessica Morone/Tasting Table

Filled with hearty, satisfying ingredients like chicken and vegetables, this tagine is a meal in itself. However, there are several things you can serve with any tagine to complement its flavors and create a well-rounded meal. "Couscous is a classic accompaniment to tagine," Morone says. "Its light and fluffy texture provides a nice contrast to the rich and flavorful stew." Similarly, Morone suggests serving this chicken dinner over pearl couscous or rice — or with pitas or crusty bread — to soak up the spiced sauce.

If you can't finish the entire tagine on the day you make it, Morone says it makes great leftovers. "Letting the flavors sit together for longer is actually a bonus in this case, so your tagine might taste even better the next day," she shares. Keep any extra servings of tagine an airtight container in the fridge for up to 4 days. You could also freeze them for up to 3 months.

What Ingredient Swaps Can I Make For This Slow Cooker Chicken And Artichoke Tagine?

chicken and artichoke tagine over couscous
chicken and artichoke tagine over couscous - Jessica Morone/Tasting Table

This tagine lends itself to plenty of customization. Though the recipe calls for boneless, skinless chicken thighs, you could opt for bone-in chicken as long as you increase the slow cooking time by about 30 minutes. If you prefer chicken breasts, that cut would also work.

As for flavor adaptations, feel free to experiment with different spices to switch up your tagine. Coriander, paprika, and ginger would all fit into this stew, while a pinch of saffron would lend a luxurious touch and an even more vibrant color. You could also change up the herbs used for garnish, finishing with fresh mint or cilantro in place of parsley.

Additional vegetables, like potatoes or zucchini, could be added to bulk up the stew. Or, for a bit of crunch, try mixing in nuts like almonds or pistachios, or throw in some dried fruits such as apricots or raisins for a touch of sweetness. There really are plenty of options to make this tagine all your own!

Slow Cooker Chicken And Artichoke Tagine Recipe

plated chicken and artichoke tagine
plated chicken and artichoke tagine - Jessica Morone/Tasting Table

Prep Time: 10mCook Time: 6hYield: 6 servingsIngredients

  • 1 cup low-sodium chicken broth

  • 3 tablespoons lemon juice

  • 1 tablespoon harissa

  • 1 teaspoon ground turmeric

  • 2 teaspoons ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon olive oil

  • ½ medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 6 boneless skinless chicken thighs (about 1 ½ pounds)

  • 12 ounces baby carrots

  • 1 (10-ounce) jar roasted red peppers, drained and cut into bite-size pieces

  • 1 (14-ounce) can quartered artichoke hearts

  • ½ cup canned chickpeas

Optional Ingredients

  • Chopped fresh parsley, for serving

Directions

  1. In a medium bowl, whisk together chicken broth, lemon juice, harissa, turmeric, cumin, cinnamon, salt, and pepper. Set aside.

  2. Add olive oil to a medium skillet over medium heat, then add onion and saute until translucent, about 5 minutes.

  3. Add garlic and cook for another minute until fragrant. Remove pan from heat.

  4. Add chicken thighs, onion and garlic mixture, carrots, red peppers, and artichokes to a 4-6 quart slow cooker.

  5. Pour chicken broth mixture over the chicken and vegetables. Cover and slow cook on low for 5 hours.

  6. Add chickpeas to the slow cooker and continue cooking for another 30 minutes to 1 hour.

  7. Sprinkle with fresh parsley, if desired, before serving.

Read the original article on Tasting Table.