This is a slow cooker riff off our popular tagine recipe. Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, turmeric, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender. The spice list is long, if you are missing one or two, don’t stress about it. Feel free to experiment with the amounts and find what works for you. I do love the subtle addition of crushed fennel seeds, and I recommend not going overboard with cinnamon, which can be bitter in large amounts. If you don’t want raisins or dried fruit, add a cup of sliced carrots the last hour of cooking. You can substitutes dates or prunes for the raisins. Add the garlic, green olives, raisins, and lemon slices. Serve with couscous or rice (use rice if cooking gluten-free). Garnish with fresh cilantro and/or parsley.
