Tantalising Moroccan Chicken recipe - Slow cooker Moroccan Chicken

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Mark

Posted 163 days ago

Have cooked this on several occasions, Had the whole family round 4 adults & 4 kids and this dish was a true winner all wanted more, very easy to cook, will be cooking this again for christmas gathering

Kath Brady

Posted 260 days ago

Never heard of a can of chicken broth, where can I buy that? Thanks.

Michelle

Posted 382 days ago

This recipe is amazing... I make it all the time being a relatively new slow cooker user, it's absolutely delicious and the whole family love it.

Sam

Posted 393 days ago

BRILLIANT!! Just needed to add a small top up of chicken stock as I have a 6.5 ltr slow cooker and served the dish with basmati rice, onion bharjis and mango chutney (moroccan/indian slant) and it was fantastic. The house also smelt wonderful whilst it was cooking - definately cooking this one again.

Posted 446 days ago

Cooked this dish for a Valentine's meal with friends and absolutely loved it!! Doubled all the quantities for 8 of us and wish we had had more! Never thought the spices would get down to the sauce below but as it starts bubbling away it all mingles together.. result a delicious and very tasty meal!! (And so easy!) Enjoy! Definitely recommended especially for a dinner party.. put it on and forget about until you have to serve!

Graham

Posted 549 days ago

Cooked this dish for my wife and I + 8 kids in a 6.5 ltr s/c over 6hrs on medium setting 16 peices of chicken wished I had put 20 in as the were complaining there was not enough, then asked when it was to be cooked again.( Never be afraid of new foods for kids they will purprise you)

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Tantalising Moroccan Chicken

Preparation time:

10 minutes

Slow Cooker Size

3.5L+

Serves:

Cooking time:

8-10 hours on LOW or 4-5 on HIGH

This is a zesty dish that is perfect when you want to impress that special someone. Try pairing it with a Riesling wine or a strong Belgian ale. As for sides, all you need is a crusty baguette with fresh butter.

Ingredients:

8 bone-in chicken thighs, skin removed

1 medium onion, chopped coarsely (about ½ cup)

250 g (8oz) baby carrots (cut them in half lengthwise if they’re rather large)

½ cup pitted prunes

400 g (14oz) can chicken broth

1¼ teaspoon curry powder

½ teaspoon salt

½ teaspoon ground cinnamon

Steps:

Place chopped onion and carrots in slow cooker, then add broth and prunes. Place chicken atop these.

Combine curry powder, salt, cinnamon in small bowl and mix together. Sprinkle over chicken.

Cover. Cook 8 to 10 hours on Low setting or 4 to 5 hours on High setting.

Remove chicken, vegetables, and fruit with a slotted spoon. Ladle a bit of the cooking juices on top.

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