Chicken and Chickpea Tagine
This recipe serves 8. One portion of this dish contains around 10g of protein, 8g of fat, and a total of 224 calories. Head to the store and pick up pepper, chicken thighs, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 hours and 20 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
Heat a large skillet over medium-high heat.
Add oil to pan; swirl to coat.
Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper.
Add chicken to pan, meaty side down; cook 5 minutes or until well browned.
Remove from pan (do not brown other side).
Add onion and garlic to pan; saut 4 minutes.
Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly.
Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick.
Sprinkle with cilantro; serve with lemon wedges.