Slow cooker orange chicken tagine
Uncooked boneless skinless chicken thigh(s)
24 oz, six 4-ounce thighs
1 Tbsp, minced
4 medium, peeled and cut into 1-inch pieces
3 small, navel, peeled and cut into segments
Uncooked red onion(s)
½ cup(s), sliced
Canned drained chickpeas
6 item(s), pitted
- Mix the chicken thighs with the zest, coriander, cumin, pepper, ginger, cinnamon, and salt in a 5- to 6-quart slow cooker until the meat is thoroughly and evenly coated in the spices. Add the carrots, orange segments, onion, chickpeas, olives, and honey. Stir well to combine.
- Cover and cook on low 6 hours or until the chicken is cooked through and tender. Serve in bowls.
- Serving size: 1 piece chicken and 3/4 cup sauce and vegetables.
- NOTE: If you want even more flavor, omit the ground ginger and add up to 1 tablespoon minced fresh ginger with the honey.