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
EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE
This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Provided by French Tart
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
- Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
- Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
- Add herbs,spices & finely chopped ginger with salt & pepper to taste.
- Finally add tinned tomatoes & mix well.
- Pour the above tomato,onion & spice mix into slow cooker or tagine.
- Add chicken & chickpeas & mix well.
- Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
- Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
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 MARRAKESH
I have been making this Moroccan-style recipe for years. It's so easy to make, it has become a tradition in our household.
Provided by KCOOPER78
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h25m
Yield 8
Number Of Ingredients 13
Steps:
- Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
- Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 36 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 6.3 g, Protein 30.6 g, SaturatedFat 0.5 g, Sodium 625 mg, Sugar 7.5 g
ONE-PAN MOROCCAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ground black pepper, ground cumin, onion, cherry tomato, water, chickpeas, zucchini, harissa paste, honey
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the chicken with pepper and cumin powder to taste.
- On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
- Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
- Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
- Enjoy!
Nutrition Facts : Calories 478 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 9 grams, Protein 57 grams, Sugar 13 grams
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
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