Click on a category to see more recipes in this category
Ingredients
Marinate Chicken
6 Chicken thighs, bone in trimmed of excess fat & skin
1 Teaspoons salt
1/4 Teaspoon minced ginger
1/2 Teaspoon minced garlic
1/2 Teaspoon cumin spice
1/2 Teaspoon smoked paprika
Crockpot Moroccan Chicken with Chickpeas
2 Tablespoons olive oil
1 Teaspoon ground coriander
3 Teaspoons garlic minced
1 Teaspoon ginger minced
1 Teaspoon ground cumin
2 Small bay leaves
1/2 Tablespoon smoked paprika
1 Medium onion, sliced
1 (8 oz) Can dice tomatoes
1/2 Cup green olives
1/2 Teaspoon cayenne pepper
1 Can chickpeas rinsed & drained
3/4 Cup chicken broth
Herb Couscous
2 Tablespoon butter
1/2 Teaspoon garlic
2 Cups couscous
2 1/2 Cups chicken broth
3 Tablespoon herbs parsley, basil
Instructions
Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
Place canned tomatoes in the crockpot.
When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, brown the chicken for about 3 to 5 minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
Add onions, garlic, smoked paprika, cumin, coriander, salt and cayenne pepper to taste. Stir for about 1 to 2 minutes for the flavors to come together and bloom, add to crockpot, deglaze pan with about 3/4 cup of water and add to crockpot with chickpeas and olives.
Cover and cook on HIGH for about 3 to 4 hours. Remove and serve with couscous.
Herb Couscous
Heat butter in saucepan, add onions, garlic, and salt and saut� for about a minute.
Stir couscous into pan and cook about a minute then add hot chicken broth. Reduce heat to a simmer. Cover for about 2 minutes or more, add herbs. Fluff and adjust seasonings to taste.