Moroccan Chicken a la Crockpot

I really enjoy spices that come from the Middle East or India. Their smell, after simmering for long periods of time is intoxicating and mysterious.

Yesterday…morning at 5:00 to be exact… I put together a Moroccan chicken crockpot meal. I based my recipe off of Rachel Cooks, Slow Cooker Moroccan Chicken Thighs (see link below).

I made a few changes however. So let me give you my rendition and give you a link to the recipe I looked at:


For the Crockpot:
5-6 chicken thighs, boneless
4 turnips, of the long carrot looking variety, sliced thick
1 medium sized butternut squash, seeded, peeled and cut in large chunks.
1C. Raisins
4C. Water
2Tbs. Chicken bullion-I used better than bullion
2 Tbs canola oil
1Tbs. Cinnamon
1 1/2 tsp ground cumin
1 1/2 tsp cardamom
1 tsp tumeric
1 tsp garam masala
1/tsp ground ginger
1 tsp chili pepper flakes
Salt and pepper to taste
Small container of pre sliced baby Bella’s, added 20 minutes before serving.

Combine all ingredients into crockpot, and cook on low for 8 hours-or until ready to eat. I wound up thickening my sauce by adding 2tbs. Cornstarch to about 1/2. Cold water mixing until dissolved and then adding that to the crockpot mixture. You can decide if you want you stuff soupy or thickened.

To serve:
I bunch kale, leaves de stemmed and torn
1/2C. Almonds, slivered
1Tbs. Liquid aminos
Canola oil

Toast almonds in a cast iron skillet with canola oil (enough to cover bottom of skillet). Add kale, liquid aminos and salt and sauté until leaves are tender.

Prepare 1C. rice, brown or white, according to package directions.

Rice, kale and then chicken mixture. An easy, fragrant weeknight dinner that feels and looks like something right out of an autumn cookbook.

Here it is, in the daylight and minus the kale. Still very delicious!!



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