MOROCCAN CHICKEN STEW SLOW COOKER RECIPES

Name: Slow Cooker Moroccan Chicken Stew
Prep time: 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: African
Ingredients: PAM® Organic Olive Oil No-Stick Cooking Spray; 2 tablespoons extra virgin olive oil; 1-1/2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 1/4 teaspoon ground cayenne pepper; 2 pounds boneless skinless chicken thighs, trimmed; 1-1/2 pounds baby potatoes; 4 carrots, cut into 2-inch pieces; 1 onion, quartered; 3 cloves garlic, peeled and smashed; 2 teaspoons grated fresh ginger; 1 can (14 oz each) reduced-sodium chicken broth; 2 tablespoons all-purpose flour; 1/4 cup Hunt's® Tomato Paste; 2 tablespoons lemon juice; 1/2 cup dried apricots; 1/2 cup golden raisins; 1/2 cup halved green olives; 1/4 cup fresh Italian (flat-leaf) parsley; Flatbread for serving, optional

SLOW COOKER MOROCCAN CHICKEN STEW | READY SET EAT

Slow Cooker Moroccan Chicken Stew | Ready Set Eat image

Tender chicken thighs flavored with a fragrant spice paste and made in the slow cooker with carrots, potatoes and dried fruit

Provided by ReadySetEat

Total Time 390 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 24

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray
2 tablespoons extra virgin olive oil
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
2 pounds boneless skinless chicken thighs, trimmed
1-1/2 pounds baby potatoes
4 carrots, cut into 2-inch pieces
1 onion, quartered
3 cloves garlic, peeled and smashed
2 teaspoons grated fresh ginger
1 can (14 oz each) reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup Hunt's® Tomato Paste
2 tablespoons lemon juice
1/2 cup dried apricots
1/2 cup golden raisins
1/2 cup halved green olives
1/4 cup fresh Italian (flat-leaf) parsley
Flatbread for serving, optional

Steps:

Spray inside of 4.5-quart slow cooker and large skillet with cooking spray.
In a small bowl,stir together oil, cumin, cinnamon, coriander, paprika, black pepper, salt and cayenne. In a medium bowl, rub half of the spice paste over the chicken until evenly coated. Set aside.
Heat skillet over medium-high. Add chicken and cook until browned, about 3 minutes per side. Remove from pan and place on top of carrots and potatoes. Add the onion and garlic to the skillet and cook until the onion is softened, about 3 minutes. Add ginger and cook 1 minute, stirring constantly. Put in the slow cooker and top with dried apricots, raisins and olives.
Stir together chicken broth and flour. Add broth, tomato paste, lemon juice and the remaining spice paste to the skillet and whisk to scrape up browned bits. Pour sauce over chicken and vegetables in slow cooker.
Cover and cook on low 5 to 6 hours or on high 3 to 4 hours, until chicken is tender and cooked through. Top with parsley and serve with warm flatbread.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 483

SLOW-COOKER MOROCCAN-SPICED CHICKEN STEW RECIPE | EATINGWELL

Slow-Cooker Moroccan-Spiced Chicken Stew Recipe | EatingWell image

The chicken, sweet potato and chickpeas all contribute to the nice textured bite of this slow-cooker stew. And the tomato broth takes it to the next level. When eating, you'll want to have a toasted baguette at the ready to soak it all up.

Provided by Cooking Light

Categories Chicken Slow-Cooker & Crockpot Recipes

Total Time 5 hours 30 minutes

Number Of Ingredients 16

Ingredients

1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
8 skinless, boneless chicken thighs (about 2 1/4 pounds), trimmed
2 tablespoons olive oil
1 cup vertically sliced yellow onions (from 1 onion)
2 teaspoons minced fresh ginger
1?½ cups unsalted chicken stock
1?½ cups chopped peeled sweet potato (from 1 sweet potato)
1 (28 ounce) can no-salt-added whole peeled tomatoes
1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
¼ cup golden raisins
1?½ teaspoons kosher salt
1 teaspoon lemon zest plus 1 1/2 tablespoons fresh juice (from 1 lemon)
¼ cup fresh cilantro sprigs

Steps:

Stir together the cumin, cinnamon, coriander, and cayenne pepper in a small bowl. Sprinkle the chicken thighs evenly with the spice mixture. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.
Add the onions and ginger to the skillet; cook, stirring often, until slightly softened, about 3 minutes. Add the stock to the skillet; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Stir the sweet potato into the slow cooker.
Using kitchen scissors, chop the tomatoes in the can. Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours. Remove the chicken to a cutting board; cut or tear into bite-sized pieces. Stir the lemon zest and lemon juice into the mixture in the slow cooker; gently stir in the chicken. Ladle the stew into bowls, and top with the cilantro, if desired.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 23 g, FatContent 9 g, FiberContent 4 g, ProteinContent 31 g, SaturatedFatContent 2 g, SodiumContent 608 mg, SugarContent 8 g

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