Moroccan Crockpot Chicken Recipes

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.

Steps:

• In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.
• Toss with large spoon to blend.
• Place chicken thighs on top, boneside up.
• Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.

Steps:

• Heat cooking oil in large frying pan on medium. Add onions garlic and gingerroot. Cook fo 5 to 10 minutes, stirring often, until onion is softened and starting to brown.
• Add chili powder, cardamom and cumin. Heat and stir for 1 to 2 minutes until fragrant. Transfer to 3 1/2 quart crock pot.
• Add chicken, white wine or broth, honey, cinnamon stick, and salt. Stir. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
• Stir orange juice into cornstarch in small bowl. Add to crock pot. Stir. Cook, covered, on high for about 15 minutes until boiling and thickened. Remove and discard cinnamon stick and cardamom pods.
• Sprinkle with almonds.
• Tip: To bruise cardamom, pounds pods with mallet or press with flat side of a wide knife to "bruise," or crack them open slightly.

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

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.

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.

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Steps:

• Super Easy:.
• Olive Oil in pan on high heat.
• Add chopped onions and sautee a little.
• Add chicken.
• Mix a bit.
• Reduce heat and add all the spices and mix a little.
• Count to 60 so let the spices warm up a little.
• After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
• Cover and simmer for about 15 minutes.
• Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
• If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
• ----------------------------------------------------------------------------------------------------.
• If using a crockpot (slowcooker).
• Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
• Side Dish ideas:.
• Polenta.
• Enjoy!

Steps:

• Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
• Stir in lemon juice and garnish with cilantro.

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.