Slow Cooker Moroccan Chicken

Hey guys! A quick post today as I’m taking some “me time”, and enjoying a rare sort-of-sunny day during this pitiful British summer. Last week I did some meal prep and made Moroccan chicken. I got this recipe from my mom (one of my favourite dishes she makes), but I adapted it for the slow cooker. It’s a hearty dish with an earthy flavour from the turmeric, and the chicken is fall-apart tender. What I like most about this recipe is that it’s totally customizable! Feel free to add whatever veg you’ve got that works in stews. Enjoy!

Serves 4 (or freeze leftovers)
Made in a Breville 3.5 L crock pot

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Ingredients:

Splash of olive oil
1 small onion (medium diced)
2 medium chicken breasts (or substitute de-boned thighs)
1 large carrot (medium sliced)
1 medium courgette/zucchini (medium diced)
1 small tin of chickpeas
1/4 cup raisins
1 clove of garlic (crushed) or more if you prefer
1 tsp. turmeric
1 tsp. dried coriander [I didn’t have any on this occasion, so I substituted garam masala]
1 chicken stock cube, crumbled
ground pepper
water

Optional Extras:
chopped potato
diced green beans
chopped turnip

I added 1 tsp. of Patak’s tikka paste for an extra bit of flavour.

Instructions:

Set your slow cooker to high and dump in all the ingredients (chicken on the bottom). Add enough water until it’s visible on the surface. Cover and cook for 4-5 hrs or until the chicken falls apart when pressed with a fork. You can also do this in your oven in a cast iron pot (just cook it low and slow).

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Serve with couscous or with date and almond rice a.k.a. “crack rice”- recipe below.


Date and Almond Rice a.k.a. “Crack Rice”

Ingredients:

Rice
Dates
Slivered Almonds
Butter

Instructions:

Make your rice as you normally would. I usually use brown rice, but basmati is a nice treat. For the two of us, I use 1/3 cup of rinsed rice per person and double the amount of water. Bring to a boil and then cover and turn to simmer for 20 min. Let rest for 5 min.

Meanwhile, in a small frying pan melt a generous knob of butter and add a small handful of chopped dates and a small handful of slivered almonds. Cook until toasted and fragrant (5-10 min on low-med). Add this into your rice, gently stirring to avoid smushing the rice.

P.S. The name “crack rice” was created by Lucy because she find this dish so addictively-delicious.

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