Moroccan Tagine Whole Spice Infusion™

spirallight

Moroccan Chicken with Apricots

Shopping list at a glance: chicken thighs, onion, garlic, chicken broth, chicken bouillon, dried apricots

From your pantry at a glance: flour, salt, pepper, olive oil

Ingredients

2 tbsp flour
2 lbs boneless, skinless chicken thighs
salt & pepper
3 tbsp olive oil
1 chopped onion
4 cloves garlic, crushed
1 Moroccan Tagine Whole Spice Infusion Bag
2 ½ cups low sodium chicken broth
1 cube chicken bouillon
6 oz / ½ cup dried apricots

Method

Step 1 Spoon the flour into a bowl and toss the chicken into it ensuring it’s coated evenly.

Step 2 Heat the olive oil on a medium heat in a heavy bottomed skillet.

Step 3 Add the chicken and let it saute so you can hear the sizzle and see it begin to brown. Stir the meat after 2 minutes and continue to brown for a further 2 minutes.

Step 4 Add the chopped onion and garlic to the chicken mixture, stir and continue to cook for a further 2-3 minutes. The onion and garlic begin to soften and look translucent.

Step 5 Transfer to your slow cooker and tuck the Moroccan Tagine Whole Spice Infusion™ into the mixture.

Step 6 Stir in the chicken broth, sprinkle the sachet or break up the bouillon cube & add the apricots. Set to low and cook for 7-8 hours.

Step 7 Remove and discard the Moroccan Tagine Whole Spice Infusion™  at the end of cooking.

Make it a meal

Serve over steamed cous cous with chopped herbs

Moroccan Lamb with Prunesspirallight

Shopping list at a glance: lamb stewing steak, onion, garlic, chicken broth, lamb bouillon, prunes

From your pantry at a glance: flour, salt, pepper, olive oil

2 tbsp flour
2 lbs boneless lamb, cubed
salt & pepper
3 tbsp olive oil
1 chopped onion
4 cloves garlic, crushed
1 Moroccan Tagine Whole Spice Infusion Bag
2 ½ cups low sodium chicken broth
1 cube lamb bouillon
6 oz / ½ cup prunes

Step 1 Spoon the flour into a bowl and toss the lamb into it ensuring the cubes are evenly coated.

Step 2 Heat the olive oil on a medium heat in a heavy bottomed skillet.

Step 3 Add the lamb cubes and let it sauté so you can hear the sizzle and see it begin to brown. Stir the meat after 2 minutes and continue to brown for a further 2 minutes.

Step 4 Add the chopped onion and garlic to the chicken mixture, stir and continue to cook for a further 2-3 minutes. The onion and garlic begin to soften and look translucent.

Step 5 Transfer to your slow cooker and tuck the Moroccan Tagine Whole Spice Infusion™ into the mixture.

Step 6 Stir in the chicken broth, sprinkle the sachet or break up the bouillon cube & add the prunes. Set to low and cook for 7-8 hours.

Step 7 Remove and discard the Moroccan Tagine Whole Spice Infusion™ at the end of cooking.

Lamb & Prune Tagine

Moroccan Vegetable, Garbanzo & Olive Tagine spirallight

Shopping list at a glance: onion, garlic, carrots, cauliflower, sweet  potato, turnip, green olives, raisins, garbanzo beans, vegetable broth, cous cous

From your pantry at a glance: flour, salt, pepper, olive oil

5 cloves garlic, minced
1 medium white onion, chopped
3 large carrots, chopped into 3” x 1” pieces
½ cauliflower, cut into florets
2 sweet potatoes, chopped into 1 inch pieces
2 turnips, chopped into 1 inch pieces
½ cup olives, (green or the black salted moroccan variety)
½ cup raisins
1 15 oz can garbanzo beans
3 cups vegetable broth
1 Moroccan Tagine Whole Spice Infusion Bag
salt and pepper
1 cup cous cous stirred in 10 minutes before the end of cooking.

Step 1 Put all the ingredients, with the exception of the cous cous, into your slow cooker insert and tuck the Moroccan Tagine Whole Spice Infusion™ into the mixture.

Step 2 Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.

Step 3 Remove the lid, remove discard the Moroccan Tagine Whole Spice Infusion™ and stir in the cous cous. Replace the lid and allow to cook through for a further 15 minutes. You don’t need the heat on at this point as the cous cous will cook with the latent heat of the tagine.

Step 4 Serve warm in bowls.

6 thoughts on “Moroccan Tagine Whole Spice Infusion™

  1. The instructions in the canister of Moroccan Tagine spices are incomplete. No reference is made to the use of the apricots. Cooking it now.

    • Dear David

      Thank you for pointing out this omission on the tin instructions. The apricots should be added after the broth so they are part of the cooking process.

      We will amend our labels accordingly.

      Best wishes
      Jane and Meg

  2. After fifteen years of marriage and three kids, I finally bought my first slow cooker and happy to report that my inaugural meal (Moroccan Tangine) was a HUGE success. The whole house smelled incredibly tantalising all day long. My mom makes preserved lemons from her California garden and I added a bit of this towards the end of the cooking process to give it an extra zest. My kids are a bit bored with cous cous so I served it with a crusty artisan bread and kale salad on the side. Thanks so much for your wonderful spice and inspiration. I’ll be moving on to the other spices next.

  3. My husband and I are in Door County for our wedding anniversary and some much needed quiet time. I decided to try the Moroccan Tagine Whole Spice Infusion in the chicken/apricot dish. I substituted chicken breast because that was what I had on hand but the result was a huge hit. My husband had kind of sneered at the idea of crock pot chicken for dinner but now he cannot stop raving about it. There are no leftovers. Thanks for bringing “a little zen” into our anniversary celebration. Can’t wait to try the other blends.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>