Slow Cooker Chicken Tagine with Chickpeas and Root Vegetables

Course Soup

Cuisine Moroccan

Diet Gluten Free

Keyword chicken, garbanzo beans, gluten free, potatoes, slow cooker

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 400kcal

Author Andrea

1 pound dry chickpeas rinsed well and picked over
3 pounds whole chicken parts separated (or mix of whatever pieces you like), patted dry
4 tablespoons olive oil
freshly ground black pepper
2 medium onions chopped
6 cloves garlic minced
3 teaspoons harissa sauce or powder, to taste
2 teaspoons kosher salt
3 tablespoons tomato paste
2 medium to large sweet potatoes peeled and cut into bite-sized chunks
1 celery root peeled and cut into bite-sized chunks
4 large carrots peeled, quartered lengthwise, and cut into 1-inch pieces
1 pound new red potatoes scrubbed and cut into bite-sized chunks
½ Moroccan preserved lemon
6 cups water

Soaked the chickpeas overnight in a pot, then drain and rinse well. (Alternate method: Boil beans for 2 minutes, then remove from heat and leave covered for 1 hour, then drain.)

In the skillet, warm the olive oil over medium heat. Season the chicken with black pepper and place the pieces in the skillet skin side down and cook just until brown, about 8 to 10 minutes per side. Place the chicken pieces in the bottom of the slow cooker and put the lid on to keep the chicken warm. Drain most of the oil out of the pan, leaving just enough to cover the bottom. Add the onions and sauté until browned, about 10 minutes. Add the garlic and cook about 2 to 3 more minutes. Pour the onion and garlic mixture over the chicken in the slow cooker and add the chickpeas. Add the harissa paste, salt, and tomato paste.

Add the sweet potatoes, celery root, carrots, red potatoes, and the preserved lemon, then pour the water over it all, stirring the vegetables gently to make sure they are all covered. Cover and set the temperature to low and allow to cook for 8 hours.
Before serving, remove the lemon and use tongs to fish out the chicken pieces, then remove the bones and skin and put the meat back into the pot. You can also serve the pieces whole on the side for those who prefer it that way. Serve with couscous, quinoa, rice, or flatbread.