SLOW COOKER CHICKEN AND CHICKPEA STEW
Slow Cooker Chicken and Chickpea Stew is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavors.
Provided by Robyn Downs
Number Of Ingredients 16
Steps:
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
- Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.
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.
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS
Harira is traditionally served each night of Ramadan to break the fast.
Provided by Food Network
Categories main-dish
Time 10h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
MOROCCAN SLOW COOKER CHICKEN STEW WITH CHICKPEAS
Moroccan slow cooker chicken thighs with chickpeas and olives that is easy to put together yet full of flavor and spice. Serve with cous-cous. An easy weeknight dinner. From Immaculate Bites.
Provided by Chef PotPie
Categories Moroccan
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
- Place canned tomatoes in the slow cooker.
- When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
- Add onions, garlic, smoked paprika, cumin, and coriander Add salt and cayenne pepper to taste. Stir for about 1 or 2 minutes for the flavors to come together and bloom. Then add to crockpot, deglaze pan with about ¾ cup of broth, and add to slow cooker, together with chickpeas and olives.
- Cover and cook on high for about 3-4 hours. Remove and serve with cous cous.
Nutrition Facts : Calories 255.3, Fat 18.9, SaturatedFat 4.3, Cholesterol 66.7, Sodium 668.9, Carbohydrate 6.4, Fiber 1.7, Sugar 2.5, Protein 15.3
MOROCCAN-STYLE CHICKEN STEW
Stay on track with this low-fat supper that's on the table in half an hour
Provided by Jenny White
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large shallow pan, then cook the onion for 3 mins. Add the garlic and spices and cook for a further min. Tip in the chicken and cook for 3 mins, then pour in the chicken stock, chickpeas and apricots. Simmer for 5 mins or until the chicken is cooked through. Stir through the coriander and serve immediately with couscous and a green salad, if you like.
Nutrition Facts : Calories 309 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.66 milligram of sodium
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.
MOROCCAN CHICKEN THIGHS WITH CHICKPEAS AND RAISINS
If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
- Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
- Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
- Stir in broth, honey, lemon zest and flour; stir to combine.
- Then add in the browned chicken; simmer covered for about 15 minutes.
- After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
- Season with salt and pepper.
- Remove the chicken to plate/s.
- Add in the chickpeas and simmer for 5 minutes.
- Pour the sauce over the chicken and serve with cooked rice.
MOROCCAN CHICKEN STEW, CROCK POT
Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.
Provided by Annacia
Categories Stew
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a 5- to 6-quart slow cooker place carrots and onions.
- Sprinkle chicken with 1/2 teaspoon salt.
- Add to cooker; top chicken with raisins and apricots.
- In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
- Add to cooker.
- Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
- Serve in bowls with couscous.
- Sprinkle with nuts.
- Garnish with cilantro. Serves 4.
Nutrition Facts : Calories 313.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 69, Sodium 516.6, Carbohydrate 44.5, Fiber 5.8, Sugar 27, Protein 26.8
MOROCCAN CHICKEN AND CHICKPEA STEW
Make and share this Moroccan Chicken and Chickpea Stew recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except raisins, lemon juice, salt and pepper, in slow cooker; cover and cook on low for 4-5 hours, adding raisins during last 30 minutes.
- Discard cinnamon stick. Season to taste with lemon juice, salt and pepper.
Nutrition Facts : Calories 238.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 75.5, Sodium 344.6, Carbohydrate 21.9, Fiber 3.1, Sugar 6.2, Protein 28.6
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