Take a trip to Morocco with this exotic and rich dish. A tagine is a North African slow-cooked stew that is named after the pot in which it is cooked.

The Moroccan Vegetable Chicken Tagine is a flavorful and aromatic dish that draws inspiration from the vibrant culinary traditions of Morocco. This slow-cooked stew features tender chicken, a medley of colorful vegetables, and a harmonious blend of spices and dried fruits. The tagine, a traditional Moroccan cooking vessel, is known for infusing dishes with rich flavors and creating tender and succulent results. This recipe captures the essence of Moroccan cuisine, bringing warmth and exotic flavors to your table.

Moroccan cuisine is renowned for its bold flavors, fragrant spices, and diverse influences from Berber, Arab, and Mediterranean cultures. The tagine, both the cooking vessel and the dish itself, is an iconic symbol of Moroccan culinary heritage. Traditionally, tagines were cooked in clay pots with conical lids, allowing the flavors to intensify and the ingredients to simmer gently over a low flame.

The Moroccan Vegetable Chicken Tagine is a dish that reflects the country’s culinary traditions, combining the use of spices, dried fruits, and slow cooking techniques. The combination of sweet and savory flavors, often found in Moroccan cuisine, is evident in this dish with the inclusion of dried apricots and cranberries alongside tender chicken and hearty vegetables.

In Moroccan culture, food is a centerpiece of social gatherings and a symbol of hospitality. Tagines are often served during festive occasions and family gatherings, bringing people together around a shared meal. The slow cooking process allows the flavors to meld and develop, creating a dish that is both comforting and deeply satisfying.

Today, the Moroccan Vegetable Chicken Tagine continues to be a beloved dish, celebrated for its unique flavors and aromatic profile. It invites you to experience the warmth and richness of Moroccan cuisine in the comfort of your own home.

PREP: 45 MIN.

COOK: 7½ HOURS

MAKES: 6 SERVINGS

INGREDIENTS

• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 2 medium red potatoes, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 large onion, halved and sliced
• 2 garlic cloves, minced
• 6 chicken leg quarters, skin removed
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup dried apricots, chopped
• ½ cup dried cranberries, chopped
• 2 tablespoons all-purpose flour
• 1 can (14¾ ounces) reduced-sodium chicken broth
• ¼ cup chili sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon curry powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• Hot cooked couscous (optional)

INSTRUCTIONS

1. Prepare the vegetables: In a 6-quart slow cooker, combine the butternut squash, red potatoes, sweet potato, onion, and garlic.
2. Layer the chicken and dried fruits: Sprinkle the chicken leg quarters with salt and pepper. Place the seasoned chicken on top of the vegetables in the slow cooker. Sprinkle the chopped dried apricots and dried cranberries over the chicken.
3. Prepare the sauce: In a small bowl, whisk together the all-purpose flour and chicken broth until smooth. Stir in the chili sauce, minced gingerroot, curry powder, cinnamon, and cumin. Pour the sauce mixture over the chicken and vegetables in the slow cooker.
4. Slow cook the tagine: Cover the slow cooker and cook on low for 7-8 hours, or until the chicken and vegetables are tender.
5. Add the garbanzo:  Stir in garbanzo beans; cover and cook for 30 minutes or until heated through.
   Serve with couscous if desired