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Slow-Cooker Moroccan Chicken Recipe

 Slow-Cooker Moroccan Chicken

Prep Time 15 min
Total Time 5 hr 30 min
Servings 4

Serve your family with this savory chicken recipe with flavors of pineapple, marjoram, garlic and lemon juice – a hearty slow cooked dinner.


8 chicken drumsticks (about 1 1/2 pounds), skin removed

1 can (8 ounces) pineapple tidbits or chunks in juice, undrained

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dried marjoram leaves

3/4 teaspoon crushed red pepper

1/4 teaspoon ground turmeric

1 tablespoon cornstarch

1 tablespoon cold water

1/4 cup sliced pimiento-stuffed olives

1 tablespoon chopped fresh parsley


1. Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.

2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.

3. Remove fat from sauce. Mix cornstarch and water; stir into sauce.

4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.

5. Pour sauce over chicken. Sprinkle with parsley.

Source: bettycrocker.com

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