Slow Cooker Family Chicken Tagine Dump Bag Recipe
We usually make a lamb tagine which takes a really long time to cook and can get really expensive. We’ve therefore re-created it as a chicken thigh tagine as a more economical but equally tasty alternative.
A tagine is traditionally cooked in a tagine but we’re throwing this into a slow cooker for an easy one pot family friendly meal.
We use Ras el Hanout as the base for the spices but if you add enough to get the flavour it can get quite spicy which my children don’t like. We will also add a bit extra of the flavours from the Ras el Hanout separately which is Cumin, coriander, Paprika and cinnamon. This way we still get a tiny bit of heat and the rose petal flavour
When I make the Lamb Tagine I only add half a tin of tomatoes but the chicken version needs more to balance the flavours so we’ve added in a whole tin.
Ingredients
600g Boneless Chicken Thighs
2 tsp ras el Hanout spices
½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground Cinnamon
Salt & black pepper
1 tsp chopped ginger
1 tsp chopped garlic
Squirt of honey
1 tin chickpeas drained
1 tin tinned tomatoes
1 chicken stock cube
2-3 carrots chopped
1 small-medium sweet potato chopped
1 small-medium onion – finely chopped
1 stick celery – finely chopped
4-5 Soft dried apricots chopped
1/2 tsp oregano
Approx. 200ml Water - to be added before cooking. Don't add it to the dump bag
Method
Get your dump bag ready to fill. We have some fantastic reusable freezer bags that work brilliantly for batch cooking and dump bags
Add the ingredients to your bag in the order of the ingredients list above. After adding the honey make sure you mix all the spices and seasoning into the meat before continuing with the other ingredients.
Seal your bag whilst squeezing out any excess air.
Add your bag into the freezer.
Cooking
This can be cooked in the oven or the slow cooker.
ALWAYS FULLY DEFROST YOUR DUMP BAG IN THE FRIDGE FOR 24 HOURS BEFORE COOKING. To speed up the process you can place the bag in cold water.
Open your dump bag and dump the contents into your slow cooker or oven proof dish.
the meat should sit closer to the top. Add some boiled hot water - enough to half cover the vegetables - not too much though. I've estimated 200ml for the slow cooker. A little more might be needed in the oven.
Cook in the slow cooker on high for 4 hours or low for 6 hours. or cook covered in the oven at 160 degrees for 1.5 hours.
Serve with cous cous.