Slow Cooker Moroccan Chicken
Savor the flavors of Morocco with this easy slow cooker Moroccan chicken recipe. Serve it over fluffy couscous for a delicious, nutritious, and high-protein dinner.
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Prep Time: 20 minutes -
Cook Time: 4 hours
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Total Time: 4 hours 20 minutes
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Yield: 8 servings 1x -
Category: Dinner -
Method: Slow Cooker
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs, boneless, skinless
- 1 onion, diced
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 cup dried apricots
To Serve (optional):
- Couscous
- Fresh herbs, such as parsley, mint, or cilantro
- Sliced lemon
- Sliced almonds
Instructions
- Place the chicken thighs on a cutting board and season with salt and pepper on both sides.
- In a large pan, cast-iron skillet, or the slow cooker base (if it has a removable and stovetop-safe pot), warm the olive oil on medium-high heat, then add the chicken thighs, and cook for 2-3 minutes per side until a light brown crust forms. (This step is optional, but it provides much better flavor and texture.) Once cooked, transfer them to a plate and set aside.
- Add the remaining ingredients: diced onion, sliced carrots, minced garlic, paprika, cumin, coriander, ginger, cinnamon, turmeric, salt, lemon juice, lemon zest, chicken broth, diced tomatoes, tomato paste, chickpeas, and apricots, to the slow cooker and stir until well combined.
- Transfer the seared chicken thighs to the slow cooker, submerging them in the tomato mixture, then cover the slow cooker with a lid, and cook on high for 3-4 hours or on low for 6-8 hours.
- Optional: When 10 minutes remain on the cook time, prepare the couscous as per the package directions.
- Once the chicken is cooked, it can be served immediately over couscous with a sprinkle of fresh herbs, lemon slices, and/or sliced almonds on top, or cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 2 pounds of skinless, boneless chicken breast and prepare them as per instructions in step #1.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #3.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #3.
To Use a Moroccan Spice Mix: Omit the paprika, cumin, coriander, ginger, cinnamon, and turmeric, and use 1 1/2 tablespoons of Moroccan spice mix in step #3.
To Use Baby Carrots: Swap the whole carrots for 2 cups of baby carrots, thinly sliced, in step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 282 calories
- Sugar: 12 grams
- Fat: 10 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 26 grams
Find it online: https://kaynutrition.com/slow-cooker-moroccan-chicken/
