Cookbook Project: Chicken Tagine (Martha Stewart’s Slow Cooker)

I was genuinely excited to dive into my first recipe for this new Cookbook Project. I’ve been craving something to push my cooking forward; looking for a reason to try new flavours, test my skills, and break out of the cooking routines I’ve fallen into over the years. Cooking the Chicken Tagine from Martha Stewart’s Slow Cooker cookbook felt like the perfect place to begin.

The Cookbook Project’s first cookbook. I chose Martha Stewart’s Slow Cooker because it’s perfect for this time of year . It has cozy, comforting meals that simmer away while you go about your day. Plus, many of the recipes easily transition into the warmer months, which makes it a great year-round choice.

I’ve made a lamb tagine before (thank you, Pinterest) and it’s one of my absolute favourite recipes. I love the way savoury spices mingle with sweet dried fruit. It’s that warm, fragrant balance that gets me every time. But I’d never tried a chicken version, so I wasn’t sure how it would compare. Turns out? I was pleasantly surprised.

This dish had the same beautiful sweet-and-savoury notes I love in a lamb tagine, but the chicken made it feel brighter, lighter, and honestly more weeknight-friendly. It was perfect with couscous, a drizzle of harissa sauce, and plenty of fresh mint.

Ingredients: The Adventure Begins

The recipe itself is very simple:

Spices: cumin, paprika, cayenne pepper, dried oregano,

• Bone-in, skin-on chicken thighs

• Onion

• Garlic

• Dried apricots

• Preserved lemon

• Kaffir Limes

• Dry white wine

• Hot water

• And olives — which, in my rush, I grabbed not pitted. Do not be like me. Cutting around olive pits is not a personality trait I wish to carry forward. Next time: get them already pitted.

Finding a couple of ingredients was a little trickier, like the preserved lemons and kaffir lime leaves, but I’m lucky to live near an amazing specialty cheese shop that carries preserved lemons. And a quick trip to my local Chinatown solved the kaffir lime leaf dilemma.

How It All Came Together

I prepped everything in the morning so the actual cooking felt relaxing and not rushed. First, I seared the chicken (ski-side down). Then I cooked the onions and garlic, and added all that to the slow cooker. Lastly, topped the slow cooker off with the rest of the ingredients and cooked it on low for 6 hours.

Martha’s recipe would have technically be done at this point, but I can’t resist a little finishing touch. I like a crisp skin and a thicker sauce, so I added two quick extra steps:

• Crisped the chicken skin in a hot pan

• Reduced the cooking liquid until it became a rich, glossy sauce instead of a thin broth.

Served over couscous with harissa sauce and mint? Absolutely delicious.

The Wine Pairing: A Match Made in Heaven

For the wine, I went with an off-dry Riesling from Alsace ( Willm Reserve Riesling) and it was exactly the right choice.

• The apricots and preserved lemon brought sweetness and brightness to the dish

• The Riesling’s light sweetness mirrored that beautifully

• And the bright acidity cut through the richness of the chicken

The pairing just worked. It felt intentional, harmonious, and truly elevated the dish.

Final Thoughts

This Chicken Tagine was the perfect first recipe for this project. It was easy to prepare, full of flavour, and definitely something I’d serve to guests. It has that “wow” quality with very little stress attached to it. It’s the kind of dish that tastes like you worked harder than you actually did.

I’m already excited for the next recipe in the book (I’m thinking Pulled Pork). And now I’m left with a fun challenge:

What should I do with the extra preserved lemons, kaffir lime leaves, and harissa sauce?

If you have ideas, leave them in the comments. I’m ready for inspiration.