Wednesday, October 17, 2012
Slow Cooker Chicken Tagine
The weather in the area that I live has been all over the place. One morning it is 30 degrees and the next 70. My body hates all the up and down of the weather changes. I would be much happier if the weather just stuck to hot or cold, instead of layers one day and shorts the next. Regardless of the crazy weather lately this is still the time of the year that I love to use my crock-pot. There is something about fall that just shouts for a slow cooker. Coming home to a great pot roast or chili in the evening is comforting and perfect for a fall dinner. Recently, I tried a new recipe for Chicken Tagine from the November issue of Family Circle magazine, which looked flavorful and perfect for a busy weeknight meal.
This recipe has 13 ingredients. Since I am now eating glutenfree I made a few changes. Instead of regular wheat flour I used brown rice flour. I substitute brown rice flour frequently and it works great in recipes. Additionally, I made my chicken stock from scratch which I almost always do in dishes. I prefer the taste and flavor to store bought. Finally, instead of couscous I used quinoa. Quinoa is a great substitute for pasta or rice and I use it as a base for recipes frequently. I followed the remainder of the recipe as written.
My two boys really loved the chicken in this dish. They weren't as big of fans of the onion and fruit, picking around it to eat the rest of the chicken. The one change that needs to be made to the recipe is the amount of salt. There was nowhere near enough salt in the recipe. I salted my chicken stock and the dish was still undersalted. The cinnamon flavor could also be increased to 1 1/2 tsp like the cumin and ginger. Overall, an easy crockpot recipe that was very kid friendly.
For the recipe go to Chicken Tagine.