SLOW COOKER MOROCCAN CHICKEN
Tasty, easy, and impressive! Serve with couscous or rice.
Provided by juliebu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
- Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g
SLOW-COOKED MOROCCAN CHICKEN
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.
SLOW COOKER CHICKEN TAGINE
Easy slow cooker recipe for a classic Moroccan dish.
Provided by Holly Combs
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h15m
Yield 8
Number Of Ingredients 18
Steps:
- Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
- Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper together in a bowl. Pour over chicken and vegetables.
- Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Shred chicken slightly using 2 forks. Continue cooking 30 minutes.
- Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 56.5 g, Cholesterol 73.1 mg, Fat 9.7 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 3.1 g, Sodium 589.5 mg, Sugar 13.6 g
CROCK POT MOROCCAN CHICKEN
Make and share this Crock Pot Moroccan Chicken recipe from Food.com.
Provided by Haversac
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray inside of large crock pot with cooking spray.
- Mix water, spices and lemon juice in a small bowl. Set aside.
- Layer ingredients in crock pot in this order:.
- onions.
- carrots.
- water mixture.
- chicken.
- olive oil.
- oranges.
- Cook on low for 8 hours.
- Serving Suggestion.
- Serve over rice or couscous.
Nutrition Facts : Calories 220.5, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 395.9, Carbohydrate 14.9, Fiber 2.4, Sugar 9.4, Protein 28.4
CROCK-POT MOROCCAN CHICKEN AND LENTILS
Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high) *Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an "authentic" Moroccan recipe, but it is Moroccan-inspired, and quite tasty. -Also- you may want to add more or less spices to your taste- Depending on the quality of your spices, if they are freshly ground or pre-packaged, or just the little quirks of nature that make some spices stronger than others!
Provided by LauraBelle
Categories Chicken Thigh & Leg
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Spray the inside of the crock-pot with non-stick spray.
- Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
- Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
- Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
- Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
- Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
- Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
- I serve mine along with steamed couscous and roasted cauliflower.
Nutrition Facts : Calories 276.2, Fat 12.2, SaturatedFat 3.3, Cholesterol 59.2, Sodium 243.9, Carbohydrate 19.9, Fiber 9.4, Sugar 1.2, Protein 21.1
SLOW-COOKER MOROCCAN CHICKEN
Serve your family with this savory chicken recipe with flavors of pineapple, marjoram, garlic and lemon juice - a hearty slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
- Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
- Remove fat from sauce. Mix cornstarch and water; stir into sauce.
- Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
- Pour sauce over chicken. Sprinkle with parsley.
Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 100 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 960 mg
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