Just over two months off my flight back to the States from France, and I’m well entrenched into the 50-hour a week American work schedule. On a good, full day up by 5:15 to run, out the door at 7 a.m., walk back in the door at 7 p.m. But I refuse, REFUSE, to sit down at lunch with a lunchmeat, sandwich bread and chips meal.
That means Sunday is a busy day, as well as Monday nights and basically any other moment where I have free time. Sunday is the only time that I have a full day to dedicate to playing in the kitchen, so I often make at least two dinners, and a side or some kind of breakfast. Korean cucumber and edamame salad, asparagus and shrimp salad, or southwest bulgar salad. I also search for modern crock pot recipes, like black bean soup or this infinitely tasty tagine. My biggest crock pot rule is that I do not pre-cook anything but onions and garlic. Otherwise, what’s the point?
Moroccan Chicken, Chick pea and Apricot Tagine
Adapted from here to be more lazy person-friendly
6 large skinless, boneless chicken breasts, chopped into large chunks
1 Tbsp flour
2 large onions, chopped
4 garlic cloves, finely chopped
1 Tbsp olive oil
1 tsp ginger
6 oz dried apricots
2 Tbsp tomato paste
8 to 10 medium sized tomatoes, chopped
2 14 oz cans of chickpeas
3 Tbsp honey
1/2 pint chicken stock
1 tsp turmeric
4 tsp ras el hanout
1 tsp each ground coriander, cinnamon, cumin, cayenne pepper
salt and pepper to taste
fresh cilantro to serve
1) Heat oil in frying pan, then saute chopped onions and garlic for 5-10 minutes
2) Add chicken stock and flour, mix. It should not be lumpy. Add honey, tomato paste, all herbs and spices and salt and pepper. Mix well.
3) Add to crock pot with chopped tomatoes, followed by chicken and chick peas. Mix well with each addition.
4) Add dried apricots, making sure they are submerged. Mix everything well.
5) Cook on high 3 to 4 hours, or automatic with keep warm for 8 hours. I think you could also do it on low for 8 hours and expect a fine results, but I was able to have someone turn it on in the afternoon.
6) Serve sprinkled with cilantro and a side of Moroccan-spiced carrots and rice.