Moroccan Chicken Tagine

Hey! With a 9.2 health score, how could you go wrong?! First, I confess I had a Chicken Tagine recipe with Pumpkin Purée, and that was in the slow cooker on LOW; however, the boneless chicken thighs came out mealy and dry! Never cook the chicken in a slow cooker for more than two hours! So, I bought more thighs and baked them while I took the overdone sauce and added a 1/2 can of whole tomatoes, Harissa paste, and chopped dried apricots (use a good product) since there weren’t fresh apricots available right now. I added chicken stock, plus Turmeric and honey (the other recipe had called for maple syrup). After reviving this meal for 4 (per the first and really bad recipe), this feeds 6! My hubby loved it! It was worth reviving this Tagine with the properly cooked chicken. I didn’t put the chicken in the sauce first, so as not to overcook the other ingredients from the slow cooking method. I stirred in the chicken and cut bite-sized pieces. I used Quinoa instead of Couscous for the side and added garlic, cumin, and coriander to it for flavor. Lesson? Do the sauce first and bake the thighs if not sure about the outcome. I believe the recipe here will be a good one for next time! It all turned out very well! Next time, I will use this recipe! Whew!