Chicken Apricot Tagine Slow Cooker

Recipe

Harissa is a hot chili paste common to North African cooking. It's added to mild-flavored soups and pasta dishes like this one. If you like very spicy food, use a hotter pepper, such chile de arbol, instead of guajillo.

Yields: 1 serving

Total Time: 6 hours 20 mins

CHICKEN:

1/2 c. reduced-sodium chicken broth

1/4 c. all-purpose flour

3 tbsp. olive oil

2 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 can (14 1/2 ounces) no-saltadded stewed tomatoes

1 carrot, sliced

1 large onion

30 small black olives, pitted (about 1 cup)

3 cloves garlic, minced

2 lb. boneless, skinless chicken breast halves

1/2 c. chopped fresh cilantro (optional)

HARISSA:

3/4 c. dried hot red chile peppers, such as guajillo

2 cloves garlic, minced

1 tsp. ground coriander

1 tsp. ground caraway seed

1/4 tsp. salt

3 tbsp. olive oil

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To prepare the chicken: Coat the stoneware of a slow cooker pot with cooking spray. Combine the broth, flour, oil, cumin, pepper, and salt in the pot. Whisk until smooth. Add the tomatoes (with juice), carrot, onion, olives, and garlic. Stir to mix. Tuck the chicken into the pot, covering with the other ingredients. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
To prepare the harissa: Remove the stems and seeds from the peppers and discard. Soak the peppers in warm water for about 1 hour or until softened. Drain and transfer to a food processor fitted with a metal blade or a blender. Add the garlic, coriander, caraway seed, and salt. Process, scraping the sides of the bowl as needed, until a paste forms. Drizzle in the oil through the tube to reach a smooth consistency.
Stir in the cilantro (if using) just before serving. Pass the harissa at the table

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