Chicken Tagine Recipe

• 8 skinless, boneless Chicken Thighs (cut into 1-inch pieces)
• 1 Eggplant (cut into 1-inch cubes)
• 2 tbsp Olive Oil
• 2 large Onions (thinly sliced)
• 4 large Carrots (thinly sliced)
• ½ cup dried Cranberries
• ½ cup chopped dried Apricots
• 2 cups Chicken Broth
• 2 tbsp Tomato Paste
• 2 tbsp Lemon Juice
• 2 tbsp All-Purpose Flour
• 2 tsp Garlic Salt
• 1½ tsp ground Cumin
• 1½ tsp ground Ginger
• 1 tsp Cinnamon
• ¾ tsp ground Black Pepper
• 1 cup Water
• 1 cup Couscous

• Heat oil in a skillet over medium-high heat.
• Stir fry chicken and eggplant, until the chicken is evenly browned but not cooked through. Remove from heat.
• Transfer the chicken and eggplant in a slow cooker.
• Cover with onions, carrots, cranberries, and apricots.
• Mix the chicken broth with rest of the ingredients, except water and couscous, in a large bowl. Pour over the chicken and vegetables.
• Cook on high flame for 5 hours.
• Boil water in a pot and add couscous.
• Leave it covered for 5 minutes, until the liquid has been absorbed.
• Slightly smash and combine with the cooked chicken.
• Serve hot.