Sunday: Chicken tagine with vanilla and chickpeas

I've made this Bittman recipe a couple of times and it's always been good. This time I didn't brown the chicken first and I did the tagine in the slow cooker: On Saturday I cooked the beans (most of the way at least), then I tossed then with all the other ingredients in the slow cooker and let it go overnight. Yesterday morning I shut the heat off and let the tagine stand all day (it never hurts a stew to wait). 

When we got back from our hike last night I just had to reheat the stew and we could eat the wonderful food.