Monday, March 7, 2016

Moroccan Chicken (crockpot)

  • 2 tbsp olive oil
  • 3 pounds skinless chicken thighs (bone in or out, I like both.  If bone in, add more chicken)
  • Salt and pepper the chicken
  • 2 sweet Vidalia onion diced (the flatter the onion, the sweeter I find it to be)
  • 6 cloves garlic, minced
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 ½ cup unsalted chicken stock
  • 3/4 cup natural almond butter (unsweetened – I like freshly ground)
  • 12 ounces dried apricots (cut in half)
  • 1 pound baby carrots

  1. Season the chicken with salt and pepper
  2. Heat olive oil in large pan to medium high (I like to cook in my le creuset)
  3. Brown the chicken in the oil (about 5 minutes)
  4. Place into the crockpot
  5. Heat a little more oil in the pot on medium.  Add onion and garlic and cook until tender.
  6. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper.
  7. Add chicken stock and almond butter. Stir until you have a thick sauce.
  8. Pour ½ the sauce into crock pot over chicken in the slow cooker.
  9. Add the apricots and baby carrots to the slow cooker.
  10. Cover with the remaining sauce
  11. Refrigerate overnight.
  12. In the morning, pop the crock pot insert into the crockpot.  Cover and cook on low for 8 hours.
  13. Serve over rice
  14. This is even better the second and third day as left overs!

Adapted from Against All Grain Slow Cooker Moroccan Chicken

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