Crockpot Moroccan Chicken


I work from a home-based office, so I’ve been trying to find good crockpot recipes. Most of them are not really all that great no matter what the promise was. This, however, is pretty tasty and probably fairly low-cal. I combined a couple of recipes and my own incredible culinary skills 🙂 I can whip it together on my lunch break, and by dinner time it’s ready to eat. Win.

2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp pepper
3/4 tsp salt
6 chicken breasts cut into pieces
olive oil
1 medium onion cut into 1/2″ wedges
4 cloves garlic
1 tsp ground ginger
1 28-oz can diced tomatoes
1 can chickpeas, drained
1/2 cup diced prunes (or try raisins)

Serve on rice, couscous, or quinoa.

Mix first four spices in a large container that you can seal tight. Add chicken and shake it up to coat. In a large skillet, heat olive oil, add chicken and cook until it starts to brown (don’t cook it all the way, that’s the crockpot’s job). In the meantime, add onion, garlic and ginger to the bottom of the crockpot. Add chicken. Top with tomatoes, chickpeas, and prunes. Turn on crockpot and get your butt back to work. Cook on high for about 4 hours, low for about 8 hours (I’m guessing here). Stir it an hour or so before serving to mix everything together.

This makes a large pot, so invite your neighbors over. I made 3 cups of rice and that seemed to balance well.

1 Comment »

  1. Erik said

    This was insanely easy.It was fantastic over couscous I steamed in orange juice.I had no idea there was Moroccan/White Trash fusion cuisine,thanks!

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