Go Back

moroccan chicken stew1

naturalnoshing
I adore my crockpot. Attendees at my bridal shower several years ago would be able to tell you exactly how much I love this appliance. I actually squealed with joy when I opened up the gift, and the rest of the ladies laughed at my excitement. You see, I had been following Stephanie O’Dea at A Year of Slow Cooking and her resolution to use her crockpot every day in 2008…and I couldn’t wait to try out her creative recipes. However, I didn’t own a slow cooker at the time and I was specifically told NOT to purchase one since I had hand-selected one for our wedding registry. To my delight, I did receive my own crockpot a month or so later and set off to start (slow) cookin’!
Print Recipe Pin Recipe

Ingredients
  

  • 6 carrots, peeled and sliced
  • 2 large onions, thinly sliced
  • 2 1/2 lbs chicken pieces, skinned (I’ve used chicken breast halves only before and it worked fine, but could use a combo of drumsticks, thighs and breast halves)
  • 1/2 tsp sea salt
  • 2/3 cup raisins
  • 2/3 cup dried apricots, chopped
  • 1 14-oz can low sodium chicken broth
  • 1 6-oz can tomato paste
  • 1 Tbsp tapioca starch/flour (could sub 2 Tbsp rice flour or all-purpose flour if not gluten free)
  • Juice from 1/2 lemon
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • dash of cayenne pepper or hot sauce, optional
  • For serving:
  • Hot cooked white or brown rice, quinoa, or couscous (GF brown rice couscous is available at grocery stores too!)
  • Slivered blanched almonds, lightly toasted
  • Cilantro, optional

Instructions
 

  • 1. In a 5-quart or 6-quart slow cooker, add onions and carrots. Place chicken on top of vegetables and sprinkle with sea salt.
  • 2.  Sprinkle raisins and chopped apricots on top of chicken.
  • 3. In a small mixing bowl, add the remaining ingredients (broth through pepper) and whisk to combine. Pour over chicken.
  • 4. Cover and cook on low for 6 1/2 to 7 hours or 3 1/2 to 4 hours on high.
  • 5. Add rice/quinoa/couscous to bowl and spoon chicken mixture on top. Sprinkle with toasted almonds and garnish with cilantro. Enjoy!

Notes

Recipe Notes: If you are using boneless chicken pieces, you always shred the chicken in the cooker, then stir to combine and serve over rice, if preferred to chunky pieces.