Slow Cooker Moroccan Style Chicken And Potato Stew Food

SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW

Steps:

• In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
• In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
• Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.

MOROCCAN CHICKEN STEW

Steps:

• In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
• In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
• Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
• Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
• If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
• Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

MOROCCAN BONELESS CHICKEN STEW

Steps:

• Season chicken with salt.
• Brown in a large saucepan over medium heat until almost cooked through.
• Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan.
• When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
• Stir fry for about 1 minute.
• Mix in broth and tomatoes.
• Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again.
• Cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

MOROCCAN CHICKEN STEW, CROCK POT

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.