I’ve recently fallen in love with our slow cooker. I don’t know why it took me so long. I really burned myself out on frozen pizza and big salads while it withered away in the closet.
Before you judge my frozen pizza vice, know that I spend 8-10 hours a day in a kitchen for work, and preparing a nice meal is one of the last things on my mind, or in my will-power. I usually save the nice meals for my customers.
I had one of those “A-ha” moments when I realized I could, with minimal effort, let dinner cook for us while we were busy cooking for the rest of the world.
The prep time on this recipe is pretty short. You’ll dirty about one pan, a cutting board, a pinching bowl, and maybe a Tupperware.
Happy eating :)
Slow Cooker Moroccan Chicken
For the dry chicken marinade...
7-8 boneless, skinless chicken thighs (about a 2lb pack)
2 tsp Kosher Salt
1 inch piece of Fresh Ginger, pealed and freshly grated
8 cloves of Garlic, minced
1 tsp Cumin
1 tsp Smoked Paprika
For the rest of the recipe...
3-4 TBSP Extra Virgin Olive Oil
2 tsp Ground Coriander
1 inch piece of fresh Ginger, pealed and grated
6 cloves Minced Garlic
2 tsp Cumin
4 Bay Leaves
2 Medium Onions, sliced
1 8oz can Fire Roasted Diced Tomatoes
1 cup Green Olives
1 tsp Cayenne
1 can Chickpeas, drained and rinsed
1 1/2 Cups Chicken Broth (Bone Broth, if you can find it), plus a few teaspoons for deglazing
For Serving:
Prepared Quinoa, Brown Rice or Red Rice
First, get the chicken marinating. In a small bowl, combine the Kosher Salt, Cumin and Paprika. Stir them together with a fork.
Place the chicken in a shallow Tupperware or plastic bag, and rub the spices all over the chicken until well-coated. Take the minced garlic and grated ginger, and rub those into the chicken, too.
Cover the chicken, and place into the fridge to marinate for 30-45 minutes.
Once the marinating is complete, pour the diced tomatoes into the bottom of your slow cooker.
In a large (preferably cast iron) skillet, heat the olive oil over medium-high heat. Brown the marinated chicken thighs for 2-3 minutes per side, then place them into the slow cooker on top of the diced tomatoes.
If desired, drain the grease out of the skillet, then add the sliced onions, coriander, ginger, garlic, and cumin, and sauté until the onions are just starting to wilt. If you’re using canned, diced tomatoes without salt, season the onions just a little.
Pour the onions/spices over the chicken things in the slow cooker, then deglaze the skillet with a few tsp. of chicken broth, and pour the pan juices into the slow cooker.
Add the olives, cayenne, chickpeas and 1 1/2 Cups broth to the slow cooker. Put the lid on the slow cooker, and cook on low for 7 hours, or high for 3-4 hours.
If you like a thicker sauce, pull the lid off of the slow cooker for the last 30-45 minutes of cooking.
Enjoy over quinoa or rice!
