Slow cooker Moroccan chicken

You only need 25 minutes prep for this easy Moroccan chicken that is slow-cooked in spice mix and intensifies the flavour.

Ingredients

3 Method Steps

1 tbsp extra virgin olive oil

1 large red onion, cut into wedges

2 garlic cloves, crushed

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground cinnamon

2 tsp smoked paprika

1/2 tsp ground turmeric

1 salt-reduced chicken stock pot

2 carrots, thickly sliced

1 large red capsicum, thickly sliced

1 large zucchini, halved lengthways, thickly sliced

6 skinless chicken thigh cutlets

400g can cherry tomatoes in juice

1/2 lemon, thinly sliced

2 tbsp honey

1/2 cup pitted green olives

1/2 cup fresh coriander sprigs

Cooked couscous, to serve

Lemon wedges, to serve

Method

1. Heat oil in flameproof slow cooker bowl or a frying pan over medium-high heat. Add onion . Cook, stirring, for 3 minutes or until charred. Add garlic and spices . Cook, stirring, for 1 minute or until fragrant.

2. Transfer bowl to slow cooker. Add stock , carrot , capsicum and zucchini . Place chicken on vegetables. Pour over tomatoes . Top with lemon slices and drizzle with honey . Season with salt and pepper. Cover. Cook on HIGH for 3 hours (or LOW for 6 hours). Add olives . Cook on HIGH for 30 minutes or until chicken is cooked through.

3. Sprinkle with coriander sprigs . Serve with couscous and extra lemon wedges .