Hope everyone is having a great week so far. The weather here in St. Louis is AMAZING and my mommy is in town so I’m delighted all around. I took a break from posting yesterday but am back on it today. Time for another recipe post. Here we go …
Chicken Tagine over Basmati Rice
Last week I tickled your taste buds with Farfelle with Zucchini, White Beans and Chicken, the second post in my brand spanking new
Barefoot & Pregnant In The Kitchen: Everything Mama Told Me Not To Be
This recipe is another one I made for the 1st time ever, this time off my beloved AllRecipe.com. Good news for all the crock pot lovers: this recipe is ready in 5-8 hours in your favorite slow cooker. Woohoo!
Let’s do it …
Everything I used
Pictured above: thawed boneless/skinless chicken breasts (at the last minute I decided to only use 4 breasts even though 6 are pictured), eggplant, carrots, onions, dried cranberries, dried apricots, olive oil, tomato paste, chicken bouillon cubes, basmati rice, garlic salt, chicken stock, cinnamon, lemon juice, all purpose flower, cumin, black pepper and ground ginger.
Chicken breasts hacked to pieces with poultry shears
Next I heated up the olive oil, and cooked the chicken and eggplant until the chicken was browned but not cooked through.
Lightly browned chicken and eggplant
Then I moved the chicken and eggplant to my large slow cooker (it smelled really good even at this point)
Chicken and eggplant in the slow cooker
As it is with slow cooker recipes, the next steps were pretty simple: I added a layer of the onions, then carrots, dried cranberries, and apricots.
Added sliced onions
Added carrots, dried apricots and dried cranberries (looking pretty!)
Next I whisked together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper to make the sauce. Yes, that’s the whisk attachment from my hand mixer … #don’tjudge, my other whisk was dirty.
Boom! All that goodness went into the slow cooker atop the chicken and veggies.
Saucin’ it up…
I opted to cook mine over night on low for 8 hours. This always works well (except when the smell of yummy food wakes you up early in the morning LOL).
Slow cooker set on low for 8 hours
I then took my tired body to bed. The next morning I woke up to this loveliness
Chicken Tagine after 8 hours in the slow cooker
Next up was the rice. I cook my basmati in a rice cooker I got from Walgreens eons ago. If you don’t have one cook your rice according to the instructions on the packaging. I always use 1/2 water and 1/2 chicken broth and a bouillon cube for more flavor.
The rice, chicken broth and bouillon cube before I microwaved it.
The rice, chicken broth and bouillon cube afterward.
The last step is to fluff your rice and spoon some into your serving bowl. Add your chicken on top, don’t forget the sauce. Next eat.
- 1 Tablespoon and 1-1/2 teaspoons olive oil
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 3/4 eggplant, cut into 1 inch cubes
- 1-1/2 large onions, thinly sliced
- 3 large carrots, thinly sliced
- 1/4 cup and 2 Tablespoons dried cranberries
- 1/4 cup and 2 Tablespoons chopped dried apricots
- 3 cups chicken broth
- 1 Tablespoon and 1-1/2 teaspoons tomato paste
- 1 Tablespoon and 1-1/2 teaspoons lemon juice
- 1 Tablespoon and 1-1/2 teaspoons all-purpose flour
- 1-1/2 teaspoons garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- 1-1/2 cup basmati rice
- 1-1/2 cup water
- 1 chicken bouillon cube
- Heat the olive oil in a skillet over medium-high heat. Add the chicken and eggplant to the heated oil, stirring until chicken is browned but not cooked through.
- Put the chicken and eggplant into the bottom of your slow cooker.
- Add the onion, carrots, dried cranberries, and apricots on top of chicken and eggplant.
- Whisk together 1-1/2 cups of the chicken broth, the tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl then pour mixture into the slow cooker.
- Cook on High setting for 5 hours, or on Low setting for 8 hours.
- Cook basmati rice as directed on package. I do mine in a rice cooker in the microwave. I add the rice, water, boullion cube and 1-1/2 cups of the chicken broth to my rice cooker and microwave for 10 minutes on 50% power. I stir, making sure to break up the boullion cube, then cook on high for another 7-10 minutes until liquid is absorbed and rice is fluffy.
My thoughts on this dish is it’s yummy but reminds me so much of another recipe that I often make in my crockpot with sweet potatoes and chicken. Maybe I’ll share that one with ya’ll one day. Hubby loved it and the entire pot was done in a couple days. I would make this again BUT I’ll have to space it out with my other recipe so it doesn’t seem to repetitious.
There you have it.
What are you favorite slow cooker recipes? Let me know in the comments below!
Life, Liberty & The Pursuit of Nappyness,
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Disclosure: I bought the ingredients with my own money. For more information about the Glamazini.com disclosure policy, click here.