This twist on a traditional tagine comes from Jasanna Czellar of Munch Talk. Munch Talk highlights Jasanna’s love of food, DIY projects and her life. Of her blog, Jasanna writes, “This is a journey on learning to treat my body well, and show you all what I have learned along the way, from companies that have made the same pledge to finding joy in life through various circumstances. I hope you’ll come with me on the journey!” Enjoy!
- 1.5 lb Chicken Breast cut into 1 inch cubes
- 1 cup diced Yellow Onion
- 1/2 cup dried Cranberries (I used the no-sweetener-added) variety
- 1-1/2 cups Chicken Broth
- 2 Tbsp Tomato Sauce
- 2 Tbsp Lemon Juice
- 3 Tbsp Whole Wheat Flour
- 1 Tbsp Honey
- 1 tsp ground Ginger
- 1 tsp ground Cinnamon
- 1/2 tsp ground Turmeric
- 1/2 tsp Chili Powder
- 1/4 tsp ground Curry
- dash of Black Pepper
- dash of Lime Juice (optional)
- dash of Red Pepper Flakes (optional depending how spicy you like it)
1. Layer in a slow cooker, chicken cubes, onion, and cranberries. Then, mix together the rest of the ingredients in the tagine, in a bowl. Pour over the chicken mixture in the slow cooker and cook on High for 3 hours or on Low for 5-6 hours.
2. In a separate saucepan, bring 1-1/2 cups water to boil, and pour in both the amaranth and couscous. Bring back to a boil, then simmer for 20 minutes or until water is absorbed. Watch carefully that it doesn’t burn! Remove from heat, and serve the couscous as a bed for your slow cooked tagine. The flavor will be sweet, combined with delicious, nutty notes.
This recipe pairs well with Naan bread dipped in olive oil infused with spices! It is traditionally a Moroccan dish, made in a slow cooker called a tagine. Both the cooker and the meal are called a tagine, so it can be confusing.