This is a delicious and easy way to spice up simple chicken with a Moroccan flare. It works well in a slow cooker for an easy set it and leave it week night dinner. For a traditional approach try cooking in a tagine. Everything except fresh garlic carrots and onions can be purchased at The Granary! This recipe would also work with chickpeas for a vegan version, less cooking time would be required.

Ingredients :

    • 4 medium carrots, sliced
    • 2 large onions, halved and sliced
    • 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
    • 1/2 teaspoon salt
    • 1/2 cup chopped dried apricots
    • 1/2 cup raisins
    • 1 tablespoon Better Than Bouillon Chicken paste mixed with 2 cups water
    • 1/4 cup tomato paste
    • 2 tablespoons all-purpose flour
    • 2 tablespoons lemon juice
    • 2 garlic cloves, minced
    • 1-1/2 teaspoons ground ginger
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon pepper
    • Hot cooked couscous, quinoa or rice.


Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous or quinoa.