SLOW COOKER SAFFRON CHICKEN AND APRICOT TAGINE

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 9 HOURS

1 796 ml can whole tomatoes, crushed by hand

540 mL can chickpeas, drained and rinsed onions, sliced dried apricots sodium-reduced chicken broth liquid honey cloves garlic, minced strips lemon zest bay leaves cinnamon stick sweet paprika ground ginger each ground cumin, ground coriander, turmeric and salt pepper saffron threads boneless skinless chicken thighs (about 850 g), cut in 1-inch chunks ½ cup chopped fresh parsley

½ cup toasted sliced almonds lemon wedges

In slow cooker, combine tomatoes, chickpeas, onions, apricots, broth, honey, garlic, lemon zest, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper and saffron. Cover and cook on low for 8 hours.

Discard lemon zest, bay leaves and cinnamon stick. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced, about 40 minutes. Stir in parsley; sprinkle with almonds. Serve with lemon wedges. 1

2

1 cup 1 cup 2 tbsp 4

2

2

1

2 tsp 1½ tsp 1 tsp

½ tsp ¼ tsp 12

PER EACH OF 8 SERVINGS about 371 cal, 27 g pro, 10 g total fat (2 g sat. fat), 33 g carb (6 g dietary fibre, 19 g sugar), 88 mg chol, 671 mg sodium, 809 mg potassium. % RDI: 9% calcium, 29% iron, 14% vit A, 38% vit C, 18% folate. Broth 1

10

5

2

2 250 g whole chicken (about 1.5 kg) peppercorns parsley stems bay leaves sprigs thyme spaghetti, broken in quarters (about 2 cups)

1 tbsp canola oil

3 carrots, sliced

2 ribs celery, chopped

1 onion, chopped

2¼ tsp salt

3 tbsp chopped parsley (optional) lemon wedges (optional)

Broth Place chicken, 10 cups water, peppercorns, parsley, bay leaves and thyme in 6- to 8-quart Instant Pot. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 25 minutes (takes about 30 minutes to come to pressure). When cooking finishes, press Cancel; allow pressure to naturally release until Pressure Release Valve drops (takes about 20 minutes).

Open lid. Transfer chicken to bowl; let cool enough to handle. Shred chicken into large pieces, discarding bones and skin. Strain Broth through fine-mesh sieve into large bowl; let stand for 5 minutes. Skim any fat that rises to surface.

Cook pasta according to package directions. Drain; place on baking sheet to cool.

Clean Instant Pot insert; press Sauté. Add oil, carrots, celery, onion and salt; cook until softened, about 7 minutes. Add Broth; bring to simmer. Cook until vegetables are tender, about 12 minutes.

Divide pasta and chicken among bowls; ladle soup over top. Sprinkle with parsley (if using). Serve with lemon wedges (if using).

For the best user experience, consult your appliance manual to understand your model’s functions.

PER SERVING about 291 cal, 20 g pro, 10 g total fat (2 g sat. fat), 28 g carb (2 g dietary fibre, 3 g sugar), 58 mg chol, 725 mg sodium, 337 mg potassium. % RDI: 3% calcium, 8% iron, 39% vit A, 5% vit C, 8% folate.