Slow Cooker Moroccan Chicken
Made with chicken thighs, chickpeas and warming spices, this slow cooker Moroccan chicken is an easy recipe that is packed full of protein!
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Prep Time: 10 minutes -
Cook Time: 3 hours
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Total Time: 3 hours 10 minutes
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Yield: 6 servings -
Category: Mains -
Method: Slow Cooker
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Cuisine: Moroccan
Category:
Method:
Cuisine:Ingredients
- 8 chicken thighs, boneless
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 400g can diced tomatoes
- 400g can chickpeas, drained and rinsed
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground turmeric
- 1/2 cup chicken or vegetable broth
- 1/2 cup dried apricots
- Optional: Mint or cilantro to serve
Instructions
- In a pan on medium-high heat, brown the chicken. Heat olive oil and add chicken to the pan and sear on both sides, about 3 minutes per side. Once browned, removed from pan and set aside.
- In the same pan, add the diced onion and minced garlic. Cook for 2-3 minute on medium heat until soft, ensuring that it does not burn.
- In the slow cooker, add the cooked onions and garlic to the bottom of the pan.
- Add can of diced tomatoes and spices. Stir gently to ensure the ingredients are well combined so that the spices cook evenly in the mixture.
- Add the chicken, laying it out evenly in the slow cooker, limiting overlap. Cover everything with broth.
- Turn slow cooker on low and allow to cook for 2 hours.
- After two hours of cooking, add the chickpeas and apricots. I added the apricots whole, but you could also chop them into small pieces if you like. Allow to cook for 1 hour more.
- After the final hour, uncover and give the stew a little stir to ensure all of the flavours are well mixed together.
- Serve on its own or with come chopped mint and/or cilantro.
- Enjoy!
Find it online: https://kaynutrition.com/slow-cooker-moroccan-chicken/