Best 2 Slow Cooker Moroccan Spiced Chicken Recipes
Tantalize your taste buds with the exotic flavors of Morocco in this culinary adventure. Our slow-cooker Moroccan spiced chicken is a symphony of aromatic spices, tender chicken, and succulent vegetables, all simmered to perfection in a fragrant broth. This delectable dish is a perfect blend of sweet and savory, with a hint of spice that will leave you craving more.
Accompanying the main course, you'll find a collection of authentic Moroccan recipes that will transport you to the bustling souks of Marrakech. From the vibrant carrot salad with cumin and coriander to the fluffy couscous with raisins and almonds, each recipe is a celebration of Moroccan cuisine.
Indulge in the creamy avocado and chickpea salad, a refreshing contrast to the richness of the chicken. Savor the aromatic Moroccan spiced potatoes, roasted to crispy perfection. And for a sweet ending, treat yourself to the delightful orange and almond cake, a symphony of citrus and nutty flavors.
Prepare to embark on a culinary journey through the heart of Morocco with this comprehensive collection of slow-cooker chicken and authentic Moroccan recipes. Your taste buds will thank you for this exotic adventure!
SLOW-COOKER MOROCCAN-SPICED CHICKEN WITH APRICOTS
Make and share this Slow-Cooker Moroccan-Spiced Chicken With Apricots recipe from Food.com.
Provided by Boo Chef in West Te
Categories One Dish Meal
Time 3h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, 5 to 8 minutes per side, reducing the heat if the pan begins to scorch. Transfer the chicken to a plate, leaving the fat in the pan. When cool enough to handle, remove the browned skin from the thighs and discard. Transfer the chicken to the slow cooker. Return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken.
- Pour off all but 1 tablespoon fat from the pan. (Add additional oil to equal 1 tablespoon if needed.) Add the onions, paprika, cardamom, and 1/4 teaspoon salt and cook until the onions are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 1/2 cups of the broth, the apricots, and cinnamon stick, scraping up any browned bits, and bring to a simmer. Pour into the slow cooker.
- Cover and cook on low for 3 hours. Quickly stir in the chickpeas, replace the cover, and continue to cook until the chicken is tender, about 1 hour longer.
- Transfer the chicken to a large serving dish and tent loosely with foil. Discard the cinnamon stick. Set the slow cooker to high. Whisk the remaining 1/2 cup broth and flour together until smooth, then stir into the slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
- Stir in the cilantro and lemon juice and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve with lemon wedges, passing the remaining sauce separately.
SLOW-COOKER MOROCCAN-SPICED CHICKEN
Dark meat chicken delivers tons of flavor at a low cost, and a long simmer in this spicy marinade packs extra punch. Preparation time includes overnight marinating. To complete this meal, you can serve the chicken and vegetables over cooked couscous. Drizzle it with some of the cooking liquid and garnish with sliced almonds!
Provided by JackieOhNo
Categories One Dish Meal
Time 13h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
- In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
- Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.
Tips:
- For best results, use bone-in, skin-on chicken thighs. The bones and skin will help to keep the chicken moist and flavorful during cooking.
- If you don't have a slow cooker, you can also cook this dish in a Dutch oven on the stovetop over low heat. Just be sure to reduce the cooking time to 4-5 hours.
- This dish is also great served over rice or quinoa. If you're serving it over rice, be sure to cook the rice according to the package directions before serving.
- Garnish the dish with fresh cilantro or parsley before serving for a pop of color and flavor.
Conclusion:
This slow cooker Moroccan spiced chicken is an easy and flavorful dish that's perfect for a busy weeknight meal. The chicken is tender and juicy, and the Moroccan spices give it a delicious depth of flavor. Serve it over rice or quinoa, and you've got a meal that the whole family will love.
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