I'm Ba-ack...with Chicken and Chickpeas for Supper!

It's been a while. I took some time off to find my voice, hone my skills and do lots and lots of research. I've been a busy lady!  But, I've missed writing and sharing cooking ideas with you.

Recently, I was talking to friends on Facebook, and the subject of make ahead meals evolved into slow cooker meals for busy school nights. I chimed in that I enjoy a tasty Chicken and Chickpea Tagine recipe that I've adapted from Cooking Light Magazine 12/13...well the requests poured in and I thought what better a "rentre'" to the Cook's Concern than this?!?

I love this dish because it is easily doubled (if using a large Dutch oven at 300* for 3- hours or 2 slow cookers) so you can freeze half for another busy school night! The recipe is adaptable to your tastes if some of these warm spices are not up to younger kids' palates... and feel free to toss in some other hearty vegetables like carrots, butternut squash or rutabaga ( I'd say 1/2 cup per person) if you are trying to up the nutrition all in one pot! I have substituted cannelini beans, with the final product creamier and more stew-like. I hope you enjoy!

Chicken and Chickpea Tagine with Warm Spices
Serves 8
 250 calories per serving

 Ingredients
1-2 tbsp. olive oil
 8 chicken thighs, skins removed
 2 large onions, chopped
6-8 cloves of garlic, minced
Combine the following dry seasonings in a bowl:
 1 1/2 tsp. kosher salt
1 tsp. white pepper
1 tsp. ground coriander
 1 tsp. ground cumin
1 tsp. smoky paprika
 1/2 tsp. ground ginger
1/2 tsp. turmeric
 1/4 tsp. allspice
1/4 tsp. cayenne pepper

 1 cup low sodium chicken broth
 1/2 cup dried apricots, diced
1/2 cup dried plums, diced
 2 (15 oz.) cans chickpeas, drained and rinsed
 Lemon wedges and 1/3 cup cilantro leaves or baby spinach as garnish

  Method 
 Heat a large skillet over medium high heat.
Add oil and coat the pan evenly.
Sprinkle a healthy pinch of the seasoning mixture over the meatier side of chicken.
Add chicken to pan, meaty side down in the skillet and cook on one side for about 5 minutes or until well browned.
Remove from the pan and place in a dish; set aside.
Add onion and garlic to the pan and the remaining seasoning mixture.
 Saute for 3-4 minutes or until the onions soften.
Add the stock to the pan and loosen any browned bits from the bottom of the skillet.
 Bring the mixture to a boil.
 Once boiling, turn off the heat and carefully pour the liquid mixture into the slow cooker.
 Stir in the chickpeas and dried fruit.
 Arrange the chicken thighs, browned side up evenly over the chickpea layer.
Pour in any collected meat juices.
 Cover and cook on LOW for 7 hours.
(All slow cookers vary in heat and timing. Follow your slow cooker's manufacturer's instructions if they vary greatly from the recipe.)
 After cooking, serve the chicken and chickpea mixture with wedges of lemon and garish with chopped cilantro or spinach.
 Suggested sides: Steamed green beans or sauteed spinach.
 Recommended wine: A crisp Italian Pinot Grigio or a Citrus-y Sauvignon Blanc from New Zealand

 Bon Appetit!