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Recipe: Chicken Tagine with Couscous

Guest Blogger: Lindsay Anderson, Senior Program Assistant at the Study Abroad Office, University of Illinois Urbana-Champaign

Tagine is a traditional Moroccan slow cooker dish. Cooked with your choice of various vegetable and/or fruit combinations, this meal proves to be a rather healthy selection that is bursting with flavor. In this particular recipe it is the perfect balance of sweet and spicy. Add some couscous, another important facet of Moroccan cuisine, and you are well on your way to a very satisfied stomach. Enjoy!


Photo Credit:

Prep Time: 30 mins
Cook Time: 5 hours


Original recipe makes 8 servings

  • 2 tablespoons olive oil
  • 8 skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 eggplant, cut into 1 inch cubes
  • 2 large onions, thinly sliced
  • 4 large carrots, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 2 teaspoons garlic salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground black pepper
  • 1 cup water
  • 1 cup couscous


  • Step 1: Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
  • Step 2: Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  • Step 3: Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
  • Step 4: Cook on High setting for 5 hours, or on Low setting for 8 hours.
  • Step 5: Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork. Serve.

Recipe Credit:

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