Slow Cooker Chicken Marrakesh Food

CHICKEN MARRAKESH

Steps:

• Turn the slow cooker to high. Pour in orange juice or chicken broth. Add the cornstarch and stir until dissolved and no lumps remain. Stir in the honey. Measure in the spices and stir to blend.
• Pull the skin off the chicken and discard. Trim off excess fat. Place chicken in the spice broth and turn until richly coated. Position pieces bone-side up and push down in the broth. Chop the onion and scatter overtop. Use the back of a spoon to push onion into the broth. Scatter carrots on top. Pit and coarsely chop the olives and stir in.
• Cook on high for a maximum of 4 hours. Stir if you can after 3 hours so the carrots become immersed in the sauce.

SLOW COOKER CHICKEN MARRAKESH

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.

SLOW COOKER CHICKEN MARRAKESH

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, 3-1/2 to 4 hours.

SLOW COOKER CHICKEN MARRAKESH

Steps:

• Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and 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.

CHICKEN MARRAKESH

Steps:

• The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.
• Preheat oven to 350 degrees.
• Arrange chicken in single layer in 2 large, heavy shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
• Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
• Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.

SLOW COOKER MOROCCAN CHICKEN

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.

SLOW COOKER MOROCCAN CHICKEN

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.
• Tie tightly with a long piece of string.
• Add onion to 3 1/2- to 4-quart slow cooker.
• Place chicken in slow cooker.
• Combine flour, garlic salt, and turmeric.
• Sprinkle over chicken.
• Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker.
• Cook on HIGH 4 hours, or on LOW 8 hours.
• Remove pickling spice bundle.
• Serve with couscous, if desired.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

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 COOKER CHICKEN AND CHICKPEA STEW

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.

SLOW COOKED MOROCCAN CHICKEN

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.

SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES

Steps:

• Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
• Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
• Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
• Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
• Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

SLOW COOKER CHICKEN TAGINE

Steps:

• Place the chicken, onions, apricots and raisins into a slow cooker. In a bowl, whisk together the chicken stock, tomato puree, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to Low and cook for 5 hours.
• Place the couscous into a saucepan, stir in the boiling water, cover and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the couscous with a fork. Scoop onto plates and serve with chicken tagine.