Tangerine Chicken Tagine

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor.

Ingreadient

• 2 tablespoons brown sugar
• 1 teaspoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground ginger
• 1 roasting chicken (5 to 6 pounds), patted dry
• 1 pound carrots, peeled and thinly sliced
• 1 pound parsnips, peeled and thinly sliced
• 2 large tangerines, peeled and sliced
• 1 cup chopped dried apricots
• 1/2 cup slivered almonds
• 1/2 cup chicken broth

Step by step

1. Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.