Slow Cooker Chicken and Chick Pea Tagine

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped, 1 1/2 cups
• 1 medium carrot, peeled and diced, 1/3 cup, optional
• 3 garlic cloves, minced, 1 Tbsp
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper, optional
• 1/3 cup low-sodium chicken broth
• 1 can diced tomatoes
• Salt and freshly ground black pepper
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces
• 1 can chick peas, drained and rinsed
• 1/3 cup diced dried apricots or whole raisins, optional
• 1 1/2 Tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley, optional

Directions

1. Warm the olive oil in a large skillet set over medium heat. Add the onion and carrot, then cook, stirring now and then, for 6 minutes.
2. Add the garlic, coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper. Cook for another 30 seconds, just until the spices smell fragrant.
3. Stir in the chicken broth, tomatoes, and apricots, then season the mixture with salt and pepper to taste.
4. Transfer everything from the skillet to a slow cooker. Add the chicken and chick peas, and stir to combine.
5. Cover the slow cooker and cook on low heat for 3 1/2 – 4 hours, until the chicken is cooked through.
6. Stir in the lemon juice, cilantro, and parsley. Serve warm over rice or couscous.