SLOW COOKER MOROCCAN CHICKEN
Tasty, easy, and impressive! Serve with couscous or rice.
Provided by juliebu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h30m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g
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.
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 SPICED CHICKEN
Enjoy this spiced chicken recipe that's ready in just 30 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In small bowl, mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture.
- In 10-inch skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 2-quart saucepan, heat water and 1 teaspoon oil just to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Fluff couscous before serving; stir in raisins. Serve chicken with couscous and papaya.
Nutrition Facts : Calories 470, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
SLOW-COOKER MOROCCAN-SPICED CHICKEN
Dark meat chicken delivers tons of flavor at a low cost, and a long simmer in this spicy marinade packs extra punch. Preparation time includes overnight marinating. To complete this meal, you can serve the chicken and vegetables over cooked couscous. Drizzle it with some of the cooking liquid and garnish with sliced almonds!
Provided by JackieOhNo
Categories One Dish Meal
Time 13h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
- In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
- Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.
SLOW COOKER MOROCCAN CHICKEN
I found this recipe on the McCormick Spice website and it is absolutely unique and delicious, especially for a crockpot recipe. The flavors compliment each other so nicely, both sweet and savory - it is a definite keeper! Serve with crusty bread to sop up the extra juices and a nice, tossed salad on the side. I hope you enjoy it as much as I do! PS - Don't be deterred by wrapping up the pickling spice in the cheesecloth - it literally takes less than a minute!
Provided by Blon-Dish
Categories Chicken
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.2, Fat 6.4, SaturatedFat 1, Cholesterol 115.5, Sodium 415, Carbohydrate 26.4, Fiber 3.7, Sugar 17.3, Protein 50
SLOW-COOKER MOROCCAN-SPICED CHICKEN WITH APRICOTS
Make and share this Slow-Cooker Moroccan-Spiced Chicken With Apricots recipe from Food.com.
Provided by Boo Chef in West Te
Categories One Dish Meal
Time 3h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pan. When cool enough to handle, remove the browned skin from the thighs and discard. Transfer the chicken to the slow cooker. Return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken.
- Pour off all but 1 tablespoon fat from the pan. (Add additional oil to equal 1 tablespoon if needed.) Add the onions, paprika, cardamom, and 1/4 teaspoon salt and cook until the onions are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 1/2 cups of the broth, the apricots, and cinnamon stick, scraping up any browned bits, and bring to a simmer. Pour into the slow cooker.
- Cover and cook on low for 3 hours. Quickly stir in the chickpeas, replace the cover, and continue to cook until the chicken is tender, about 1 hour longer.
- Transfer the chicken to a large serving dish and tent loosely with foil. Discard the cinnamon stick. Set the slow cooker to high. Whisk the remaining 1/2 cup broth and flour together until smooth, then stir into the slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
- Stir in the cilantro and lemon juice and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve with lemon wedges, passing the remaining sauce separately.
SLOW COOKED MOROCCAN CHICKEN
Herbs, spices and dried fruits add an exotic touch to this chicken! The Slow cooker makes it easy. From Taste of Home.
Provided by Chef PotPie
Categories Moroccan
Time 6h20m
Yield 4 serving(s)
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 504.2, Fat 8.3, SaturatedFat 2.3, Cholesterol 46.4, Sodium 555.2, Carbohydrate 83.7, Fiber 8.5, Sugar 28, Protein 27.1
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