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catladyksa
Posts: 1,269 Member
Here is one for you Karen....keeping along the lines of Moroccan....this is Slow Cooker Moroccan Chicken:
ADAPTED FROM COOKING LIGHT MAGAZINE
INGREDIENTS
½ cup diced onion
1½ pounds boneless, skinless chicken thighs
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon cinnamon (fresh is better)
½ teaspoon salt
¼ teaspoon pepper
5 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 can chickpeas, drained and rinsed
1 cup chicken broth
1 cup dried apricots, halved
INSTRUCTIONS
Put the diced onion in the bottom of the slow cooker and place the chicken on top.
Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.
Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
Add the broth to the slow cooker and cook on low for 6 to 7 hours.
Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.
ADAPTED FROM COOKING LIGHT MAGAZINE
INGREDIENTS
½ cup diced onion
1½ pounds boneless, skinless chicken thighs
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon cinnamon (fresh is better)
½ teaspoon salt
¼ teaspoon pepper
5 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 can chickpeas, drained and rinsed
1 cup chicken broth
1 cup dried apricots, halved
INSTRUCTIONS
Put the diced onion in the bottom of the slow cooker and place the chicken on top.
Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.
Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
Add the broth to the slow cooker and cook on low for 6 to 7 hours.
Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.
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Replies
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Wow... This sounds so good!0
