Chicken, Chickpea and Apricot Tagine (Crockpot)

The smell of this cooking in your crockpot is so fragrant, you will feel hungry all day long from anticipation.

Ingredients
4 boneless skinless chicken breasts, chopped into large chunks
1 Tb flour
2 large onions, chopped
4 garlic cloves, minced
1 Tb extra-virgin olive oil
1 inch fresh gingerroot, grated
6 ounces dried apricots, chopped
1 Tb tomato paste
1 (14 oz) can of chopped tomatoes
1 (14 oz) can of chickpeas, rinsed, and drained
1 Tb honey
1 cup of chicken stock
1 pinch of saffron
1 tsp turmeric
1 Tb Ras al Hanout (moroccan blend of spices)
1/2 tsp ground coriander
1/2 tsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 carrots, peeled and diced

Method

• Heat up the olive oil and saute the onions and garlic until starting to brown.
• Add the chicken stock and gradually mix in the flour, until well mixed. Add the honey, tomato paste and mix.
• Add all the herbs, spices and ginger.
• Add the tomoatoes and mix well.
• Pour the mix into the crockpot, add the rest of the ingredients. Make sure the apricots are covered by fluids. Mix everything well. Cook on high for 3 to 4 hours or on low up till 8 hours.
• Serve over cooked couscous.