Chicken and 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.

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Servings 4people
Submitted By Jasanna from Munch Talk
This recipe pairs well with Naan bread dipped in olive oil infused with spices! This recipe was not tested by Bob's Red Mill.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4people
Submitted By Jasanna from Munch Talk
This recipe pairs well with Naan bread dipped in olive oil infused with spices! This recipe was not tested by Bob's Red Mill.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Couscous
  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!
  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.
Tangine
  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.
Recipe Notes

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.

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