Slow Cooked Moroccan Chicken recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow Cooked Moroccan Chicken recipe. Enjoy tasty cooking recipes and learn how to make Slow Cooked Moroccan Chicken.
The legacy of the value of spice is still apparent in modern Moroccan cuisine, as in this slow-cooked Moroccan chicken dish. Curry powder and cinnamon are the kick behind a slow-cooker filled with onions, carrots, plums and skinned chicken thighs. Save money and lose virtually no time by skinning your own chicken thighs.
1 medium onion, coarsely chopped (1/2 cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
1/2 cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
8 bone-in chicken thighs, skinned
1-1/4 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
More Moroccan Recipes:
Moroccan chicken, carrot and chickpea soup
Moroccan Chicken with Squash and Dried Plums
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