Today we travel to Morocco! Well not actually…I wish though! Tonight we are having Slow Cooked Moroccan Chicken. This dish is rich with North African flavours like allspice, turmeric and cinnamon. Super easy to make and great with a side of couscous and grilled or roasted asparagus with a sprinkle of Himalayan Sea Salt 🙂
Slow Cooked Moroccan Chicken (makes 6 servings):
3 pounds bone in, skinless chicken thighs, trimmed of excess fat
1/2 teaspoon salt+enough to sprinkle on the chicken to season
1 1/2 cup sliced red onion
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon nutmeg 2 cups of red onion, diced
3 cloves garlic, minced
1 cup pitted green olives (or an assortment of kinds if you like)
1/2 cup raisins
1/2 fresh lemon, thinly sliced
Fresh cilantro or parsley to garnish (optional)
1) Season the chicken with salt and pepper on both sides. Combine all spices in a bowl.
2) Put the onion in the slow cooker first, layer with chicken, then cover with the spice mixture (evenly), top with garlic, then olives, raisins, then thinly sliced lemon. Cover and cook on low for 4 hours. The chicken should be very tender and pull off the bone as you eat it.
3) Whip up some couscous and roast some asparagus in the oven (we cook our in a little oil and sea salt for less than 10 mins in a 400 degree oven until a little browned). Serve alongside your chicken and enjoy the flavours of Northern Africa without leaving your home!
Macronutrient Breakdown (per serving, not including couscous and asparagus):