Recipe: Morrocan Tagine with Chicken Thighs, Chickpeas, and Peanut Butter
Contributed by: Brian and Brenda Batter – Port Jefferson, New York
Summary: This is a crock-pot friendly dish that requires low maintenance for cooking and is kid tested, kid approved by Emma and Ben Batter!
Ingredients
- 4 or 5 boneless thighs (breasts are fine though they tend to get tough if left too long) cu t into 1 inch cubes
- 1 15 ounce can of chopped tomatoes or 2 whole tomatoes chopped
- 2 cans Chickpeas rinsed
- 1 red bell pepper cut into 1/2 inch pieces
- 1 red onion cut into 1/2 inch pieces
- 1/4 cup raisins (either variety)
- 1 1/2 tsp ground cumin
- 1 tablespoon water
- 2 tablespoon tomato paste
- 1/4 tsp cayenne (or more if you’re daring)
- 1/2 tsp paprika
- 2 tablespoon unsalted creamy peanut butter
- salt to taste
Instructions
- Mix all ingredients in slow cooker except chicken and peanut butter, then place chicken on top on mixture.
- Cook on low setting for four to six hours (our cooker is closer to four-give yours a test run before you invite the neighborhood).
- Once done, or when you get home, stir in peanut butter and let sit for 20 minutes to let the flavors mingle.
- Serve with a side of cous-cous or brown rice. Or be wild and crazy and forsake your spoons for Trader Joe’s Flaxseed Tortilla chips.
Quick Notes
The best part about it is that you don’t have to be Bobby Flay to have a healthy, flavorful, and exotic dish. You simply throw all the ingredients in, set it, and forget it. Not to be a shill for the crock-pot lobby but they have definitely come a long way from chili cheese dip at the super bowl party. Many have timers that can turn the pot to “warm” after the dish is cooked so you can be gone at work all day and not worry about overcooking. Ours has nested 2, 4, and 6 quart stoneware. We usually use the 6 quart bowl for this. Omit chicken for non-carnivores.
Cooking time (duration):4-6 hours
Diet (other): High protein
Number of servings (yield): 4
Meal type: lunch, dinner
Culinary tradition: Middle Eastern/Morrocan

Christie
Mar 7, 2011 -
I made this for dinner last night and it was delicious! 4 hours on high was all it took, and there is very little prep work- just load it all into the crock pot. Super good! My daughter is going to have it for dinner tonight- let’s see if it gets my kids stamp of approval!
kristen
Mar 7, 2011 -
Excellent! Thanks for letting me know how it turned out, and please do let me know if it gets the mini-Voltz seal of approval 🙂
Kamilla
Mar 18, 2011 -
I made this last night and it was so good I will be having it for lunch again today!! I took just 4 hours on low plus the 20 mins with the peanut butter. I do suggest using the thighs instead of breasts though. I used both because I didn’t think the thighs were enough, and I could definitely tell the difference in toughness. I also added a bit more cayenne pepper because we like things spicy and it was just enough. I think next time I’ll use more raisins too. Thanks Kristen!
kristen
Mar 18, 2011 -
Awesome, thanks Kamilla! Glad it worked out for you and I will take note of your tips for making this here.