Slow cooker chicken moroccan style recipe
Slow Cooker Chicken, Moroccan Style
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Sweet and spicy Moroccan flavor stew up with chicken in your slow cooker.
Ready in: 8 hours 20 mins
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 onion, chopped
- 1 cup chicken broth
- 1/3 cup raisins
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 bone-in chicken thighs, skin removed
- 2 tomatoes, chopped
- 1/2 cup pitted green olives
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Prep: 20 mins | Cook: 8 hours
1. Toss squash and beans with onion, broth, raisins, and garlic in a 6-quart slow cooker.
2. In a small bowl, stir coriander, cumin, cinnamon, salt, and pepper together. Season chicken with the mixture, then add to the slow cooker.
3. Cook for about 7 1/2 hours on Low. Then add tomatoes and olives and cook for 20 more minutes.
4. Use a slotted spoon or tongs to transfer cooked chicken thighs and vegetables to a plate. Cover with foil. Pour pan juices into a saucepan.
5. Set saucepan over medium-high heat. While liquids come to a boil, whisk cornstarch together with water in a small bowl. Pour into the boiling pan juices; stir and cook for about 2 minutes to thicken.
6. Serve chicken and vegetables with the sauce spooned over each serving.
Reference: Slow cooker chicken moroccan style recipe
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