Instructions

• Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the chopped onion and the diced carrot (if using) and sauté, stirring occasionally, until the vegetables are softened, about 6 minutes.
• Add the minced garlic, ground coriander, ground cumin, ground ginger, turmeric, ground cinnamon, and cayenne pepper (if using). Sauté, stirring constantly, about 30 seconds, until the spices are fragrant.
• Stir in the 1/3 cup low-sodium chicken broth, the 1 (14.5 oz) can diced tomatoes, and the 1/3 cup diced dried apricots or whole raisins (if using). Season with salt and freshly ground black pepper to taste. Let the mixture come to a gentle simmer for 1–2 minutes.
• Transfer the skillet mixture to the slow cooker. Add the diced chicken breasts (cut into 1 1/4-inch pieces) and the drained, rinsed chick peas. Gently toss to combine and evenly distribute the chicken and chick peas.
• Cover the slow cooker and cook on low for 3 1/2 to 4 hours, until the chicken is cooked through and tender (internal temperature 165°F / 74°C if using a thermometer).
• Stir in the 1 1/2 Tbsp fresh lemon juice, 1/4 cup chopped fresh cilantro, and the 1/4 cup chopped fresh parsley (if using). Taste and adjust salt and pepper if needed.
• Serve the tagine warm (traditionally over rice or couscous) and garnish with extra cilantro if desired.