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Chicken & Cranberry Tangine

This recipe pairs well with Naan bread dipped in olive oil infused with spices! This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Soy Free.


  • 1-1/2 lbs Chicken Breast cut into 1-inch cubes
  • 1 cup Yellow Onion diced
  • 1/2 cup Cranberries (or use 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
  • 1 dash Black Pepper
  • 1 dash Lime Juice (optional)
  • 1 dash Red Pepper Flakes (optional depending how spicy you like it)




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.


Step 1

In a separate saucepan, bring 1 1/2 C. 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!

Step 2

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.

Serves 4.


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.
Chicken & Cranberry Tangine

Servings: 4


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Products Used in this Recipe

Baking Aids

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Whole Wheat Flour

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Whole Wheat Pearl Couscous

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Gluten Free
Organic Amaranth Grain

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