Friday, August 17, 2012

Moroccan Chicken

I've been on the hunt for good crockpot recipes recently and found this gem on What's Cookin', Chicago?  My only hang up with this recipe is that there is a lot of prep work before the chicken goes into the crockpot. I have to play with this to see how much can be done the night before.

Here's what you need:

  • 2 teaspoons paprika
  •  1 1/2 teaspoons ground cumin
  •  1 teaspoon ground ginger
  •  1 teaspoon ground coriander
  •  salt and ground black pepper
  • 3 tablespoons olive oil
  • 8 bone in, skin on chicken thighs (about 3 pounds), trimmed of excess fat
  • 1 large onion, halved and sliced thin
  • 2 tablespoons water
  • 4 medium garlic cloves, minced
  •  2 bay leaves
  • 2 cups low sodium chicken broth
  • 1/2 cup golden raisins (I used regular raisins since I didn't golden ones)
  • 1 (2-inch) strip of lemon peel 3 tablespoons juice from 1 lemon
  • 1/2 cup kalamata olives, pitted and coarsely chopped

What to do:

  • Combine paprika, cumin, ginger, coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons olive oil in a large bowl. (I had to double this for my chicken)
  • Pat dry the chicken thighs with paper towels, then place in the bowl with the spices. 
  • Coat chicken with the spices. 
  •  Heat the remaining tablespoon of olive oil in a skillet over medium heat. 
  • Add half of the chicken thighs, skin side down, and cook without moving until lightly browned.
  •  Flip chicken and continue to cook until second side of golden. 
  • Transfer browned chicken to a plate and set aside. 
  • Repeat with remaining chicken thighs. 
  • Place chicken in a slow cooker/crockpot. 
  •  Add onion and water to the same skillet and return to medium high heat. 
  • Cook, scraping the brown bits on the bottom until the onion has softened and begins to brown. 
  • Place the onions in the slow cooker/crockpot. 
  •  Add the minced garlic, bay leaves, raisins, lemon peel, olives and chicken broth to the crock pot.
  • Cover and cook on low for 4-6 hours or high for 2-4 hours. 
  •  To serve, add lemon juice to dish and stir. 
  • Season with salt and pepper to taste. 
  • Pour sauce over the chicken and sprinkle with parsley or cilantro.

I served this over some whole wheat couscous and it was delicious. The couscous soaked in all the flavors from the chicken as well and it was to die for. Hope you enjoy!

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