Slow cooker chicken and chickpea tagine

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 800 g chicken thigh fillets
• 800 g chickpeas, canned, drained and rinsed
• 100 g dried apricots, halved
• 400 g canned diced tomatoes
• 2 brown onions, sliced
• 400 ml salt-reduced chicken stock
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tbsp extra virgin olive oil
• 300 g wholemeal couscous, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Brown the chicken and onion in the oil, then transfer to the slow cooker.
2. 2Step 2. Add the chickpeas, apricots, tomatoes, stock and spices.
3. 3Step 3. Cook on low for four hours, or until the chicken is tender and cooked right through.
4. 4Step 4. Prepare the couscous with boiling water and serve the tagine over the top.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Sulphites

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.