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Slow Cooker Chicken Tagine

6 serves


• 450g skinless, boneless chicken breast fillets, cut into long strips
• 4 cloves garlic, crushed
• 1 large onion, chopped
• 2 x tins chopped tomatoes in juice
• 1 tin Del Monte® Peach Slices, drained and chopped
• 1 tin chickpeas, drained
• Handful of dried apricots, chopped
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground coriander
• ½ tsp cayenne pepper
• 475ml hot chicken stock
• 1 tbsp cornflour
• 1 tbsp water
• 3 tbsp fresh coriander, chopped
• 30g flaked almonds
• 3 tbsp fresh coriander, chopped


1)Place the chicken pieces in the bottom of a slow cooker. Add the garlic, onion, tomatoes, Del Monte® Peaches, chickpeas, dried apricots, cumin, ginger, cinnamon, coriander and cayenne pepper. Pour in the hot chicken stock. Stir once and cook on a low heat for five hours. 2)After five hours, remove the chicken strips and keep warm. 3)Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on high for about 20 minutes until the sauce has thickened. 4)Now return the chicken to the slow cooker while still on high and heat through for a few more minutes. 5)Meanwhile, place the flaked almonds under the grill for a few minutes until just toasted.

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