Steps to Make Chicken Chorizo Paella Slow Cooker

Slow Cooker Chicken Tagine

Traditionally spanish chorizo, a dried, cured sausage, is used in paella, though i used mexican chorizo, a ground, uncooked sausage.

Recipe Summary Slow Cooker Chicken Tagine

Easy slow cooker recipe for a classic Moroccan dish.

Ingredients | Chicken Chorizo Paella Slow Cooker

8 skinless, boneless chicken thighs

2 large onions, thinly sliced

4 large carrots, thinly sliced

½ cup raisins

½ cup dried apricots, chopped

2 cups chicken broth

2 tablespoons tomato paste

2 tablespoons lemon juice

2 tablespoons all-purpose flour

2 teaspoons garlic salt

2 teaspoons ground cumin

1 ½ teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon Hungarian paprika

1 teaspoon ground black pepper

3 cups water

2 cups couscous

1 tablespoon butter

Directions

Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.

Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.

Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.

Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

You can substitute 5 or 6 halved chicken breasts for the 8 chicken thighs.

If you have ras el hanout spice on hand, add a teaspoon to the broth mixture for added flavor.

Info | Chicken Chorizo Paella Slow Cooker

prep: 15 mins cook: 5 hrs total: 5 hrs 15 mins Servings: 8 Yield: 8 servings

TAG : Slow Cooker Chicken Tagine

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,