Chicken, zucchini, and chickpea tagine
10
Points®
Total time: 6 hr 7 min • Prep: 7 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
Here’s your new go-to slow cooker recipe that pretty much cooks itself—just assemble the ingredients in the cooker, cover with the lid, and press start! You’ll be able to go about your day only to be welcomed home by the aroma of dinner that’s practically ready to be served. To save even more time, use garlic paste from a tube and sliced zucchini from your supermarket’s produce section instead of prepping them yourself. About 5 minutes before the end of the cooking time, stir 3 chopped fresh apricots into the stew. We recommend spooning the tagine over hot cooked couscous, but you could serve it over steamed riced cauliflower instead.
Ingredients
Garlic
2 medium clove(s)
Table salt
0.75 tsp
Uncooked zucchini
3 medium
Canned chickpeas
1 can(s)
Canned diced tomatoes
14.5 oz
Reduced-sodium chicken broth
1 cup(s)
Cinnamon stick
1 average
Ground ginger
2 tsp
Cayenne pepper
0.25 tsp
Uncooked boneless skinless chicken thigh(s)
6 thigh(s)
Uncooked whole wheat couscous
12 oz
Instructions
1
With the side of a large knife, mash together the garlic and salt until a paste forms.
2
Combine the zucchini, chickpeas, tomatoes, broth, cinnamon stick, garlic paste, ginger, and cayenne in a 5- or 6-quart slow cooker. Add the chicken and it push down into the liquid. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low.
3
About 10 minutes before the cooking time is up, cook the couscous according to the package directions, omitting the fat and salt if desired.
4
Divide the couscous evenly among 6 plates and top evenly with the chicken. Discard the cinnamon stick. With a slotted spoon, spoon the vegetable mixture evenly over the chicken. Discard the liquid. Yields 3⁄4 cup couscous, 1 chicken thigh, and generous 3⁄4 cup vegetables per serving.
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