Wednesday, April 30, 2014

Moroccan Chicken - Slow Cooker

A super simple slow cooker meal. I served it with cous cous and veges.
It only needed about 4 hours on low in my slow cooker.

I'd probably increase the cinnamon and coriander next time too.












Moroccan Chicken - Slow Cooker

Ingredients
  • 6 to 8 boneless and skinless chicken thighs
  • 1 cup canned chickpeas, rinsed
  • 1/3 cup dried apricots, sliced
  • 1/3 cup raisins
  • 1/2 cup low-sodium chicken stock
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • Cooked couscous or rice for serving
  • Slivered almonds or pine nuts for garnish, optional
  • Fresh cilantro leaves for garnish

  • How to make it
  1. In a slow cooker, combine chicken thighs, chickpeas, apricots, raisins, chicken stock, ginger, olive oil, salt, coriander, cinnamon, and pepper; stir. Cook on high for 4 hours or on low for 8 hours. Serve over cooked couscous or rice and garnish with cilantro and pine nuts, if desired.

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