Chicken Tagine with Cous Cous

I was in Bozeman last month and spent 3 days cooking for my family and friends - which is my FAVORITE thing to do.  I made a version of the Bon Appetit recipe for Lamb Tagine with Chickpeas and Apricots (here is the link).  My version was made with chicken because not everyone can get down with lamb.  I followed the recipe in the magazine(except with my chicken substitution and I used canned chickpeas) and the recipe turned out GREAT.
Once we were done with dinner, we all had agreed that this would be great as a crock pot recipe.  When I got home, I decided to take the recipe and try to make it in a crock pot... and it worked out well.  So here you go - enjoy!

Ingredients:

• 1 can of chick peas drained and rinsed
• 5 garlic cloves (2 whole, 3 chopped)
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 pounds 1" cubes Chicken Breast and or thighs (or a combo of both)
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons Ras-el-Haonout spice blend (recipe below)
• 1 tablespoon chopped peeled ginger
• 1 cup canned diced tomatoes with juices (or 3 roma tomatoes diced)
• 3 cups (or more) low-salt chicken stock
• 1/2 cup halved dried apricots
• Steamed couscous
• Chopped fresh cilantro

Preparation 

Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and pepper. Working in batches, brown chicken on all sides, about 4 minutes per batch. Transfer chicken to crock pot. Add onion to heavy pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and 3 cups stock bring to a boil. Transfer all the ingredients to the crock pot and stir in with chicken, reduce heat to low,  cover, and simmer... for pretty much the whole day.  If you are going to be gone ALL DAY, I would put 3 cups of stock and a cup of water.

When you get home drain chickpeas; add to medium saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then transfer to the crock pot and stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.

Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Ras-el-Hanout

Ingredients - should do this one day ahead

• 1 1/2 teaspoons ground coriander 
• 3/4 teaspoon ground cumin 
• 1/2 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric

Mix all of that together in a bowl or blend together in a mortar and pestle.