Moroccan Chicken in the Slow Cooker
Course: DinnerCuisine: MoroccanDifficulty: Easy4
servings15
minutes5
hours10
minutesI love the flavors in this as wells the ease. I don’t use my slow cooker very often and it gets more use in the Fall/Winter but this is a good recipe. It is easy and I have tweaked it a few times in the times I have made it. The original recipe calls for cutting up the meat, I didn’t. i just used bone in/skin on thighs. I don’t like using my slow cooker to cook on high so I prefer the low setting. This cooked with 8 thighs, bone in, skin on for 6 1/2 hours. Easy and wonderful served with couscous. The nice thing about this recipe is I put it all together the night before then when ready for it to cook, remove from the refrigerator and turn on the slow cooker.
Ingredients
2 cans chickpeas, drained
1 lg can whole tomatoes, using a spoon or hands squish the tomatoes
2 lg bell peppers, seeded and diced
1 medium red onion, chopped
1/3 cup golden raisins or green olives
2 Tablespoons tomato paste
2 Tablespoons Harissa paste
3 Tablespoons water
1 tablespoon cumin or more
2 teaspoons cinnamon
2 teaspoons paprika
1/2 teaspoon Kosher salt
8 thighs, bone in/skin on
Rice or couscous to serve
Cilantro, chopped for garnish
Directions
- Place everything except the chicken in the slow cooker. Mix it all and slightly squish the tomatoes. Place the thigh deep within the tomato mixture. Cover and cook right away or cover and place in the refrigerator overnight.
- When ready to cook, turn on the machine and place the pan into the slow cooker. Turn on LOW for 6- 61/2 hours.
- Towards the end of the cooking, make the couscous.
- Serve with a scoop of couscous, 2 thighs and spoon over the flavorful sauce.
