The snow is almost completely gone and the temperatures during the day are sometimes above freezing. I have warm weather exotic places on my mind... yes, I am Moroccan Musing again.
I have been experimenting with preserved lemons this winter. I love citrus when it still chilly out... it just makes you think of warm sunshine.
You can use a regular lemon cut into slice for this dish. Keep the skin on it. It will add flavor, but it won't be quite as intense as the flavor you get from a preserved lemon. Preserving lemons is not very difficult if you want to give it a try a link is on this page along with more recipes.
The rest of this dish includes the most well know spice mix from Morocco: ras el hanout. McCormick carries it. It is a great blend to have on hand. It gives any dish an exotic flair.
Enjoy... hope things are warming up where you are.
Diane
Slow Cooker Moroccan Chicken
by Diane Balch
simplelivingeating.com
preparation time 10 minutes
cook time: 4-6 hours
serves: 6 - 8
Ingredients:
6-8 skinless chicken thighs about 1.5 pounds
1/2 of a preserved lemon cut into slices
Extra Virgin Olive Oil (EVOO)
1/4 cup of pitted cured black olives
14 whole new potatoes
1 tablespoon of ras el hanout (used McCormick's)
1/8 teaspoon of cayenne pepper
2 chopped cloves of garlic
2 cups of chicken broth
1 teaspoon salt and pepper
fresh cilantro leaves for garnish
Directions:
1) Whisk together: ras el hanout, cayenne pepper, garlic, salt and pepper with chicken broth. Let sit.
2) Put the potatoes in the crockpot first. Next the onions, the chicken, the olives and the lemon.
3) Pour the chicken broth seasoning mixture over the chicken and vegetables.
4) Cook on low for 4 to 6 hours.
Garnish each plate with cilantro. Great served over couscous.
6-8 skinless chicken thighs about 1.5 pounds
1/2 of a preserved lemon cut into slices
Extra Virgin Olive Oil (EVOO)
1/4 cup of pitted cured black olives
14 whole new potatoes
1 tablespoon of ras el hanout (used McCormick's)
1/8 teaspoon of cayenne pepper
2 chopped cloves of garlic
2 cups of chicken broth
1 teaspoon salt and pepper
fresh cilantro leaves for garnish
Directions:
1) Whisk together: ras el hanout, cayenne pepper, garlic, salt and pepper with chicken broth. Let sit.
2) Put the potatoes in the crockpot first. Next the onions, the chicken, the olives and the lemon.
3) Pour the chicken broth seasoning mixture over the chicken and vegetables.
4) Cook on low for 4 to 6 hours.
Garnish each plate with cilantro. Great served over couscous.
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That Moroccan Chicken looks great Diane!! Thanks for hosting and have a great weekend! :)
ReplyDeleteSandi @ A New York Foodie
Thanks Sandi,
DeleteYou are such a good cook. I take that as big compliment.
Hi Diane! I have Red Lentil and Bulgur patties to serve with your Moroccan chicken :) Have a great weekend!
ReplyDeleteSounds like a great combination. Good to see you Lydia.
DeleteHi Diane,
ReplyDeleteI am so excited that we are getting little peeps of spring here and there, it has truly been a long winter. Your Slow Cooker Moroccan Chicken looks awesome, I want to try this one. Have a great weekend and thanks so much for the party!
Miz Helen
Thanks Miz Helen,
DeleteI think you have a lot more Spring than us. We are just getting above freezing and the snow has finally melted.
Thanks so much for hosting! :)
ReplyDeleteThanks for coming Jamie.
DeleteThanks for the party Diane - hope you are doing well and have a good weekend!
ReplyDeleteLooks like good weather here for once. Have a good weekend too.
DeleteDiane,
ReplyDeleteThanks for hosting the party. I'm enjoying the warmer weather too.
Annamaria
Finally no snow. I was so worried we were going to get that midweek storm. Yeah, Spring is finally here.
DeleteIt's a lovely looking dish Diane (even if it's not for me)
ReplyDeleteThanks for the party and enjoy the weekend :)
Thanks Winnie... always good to see you.
DeleteDiane, your Moroccan chicken looks delicious!
ReplyDeleteThanks for always hosting such great parties!!!
You made my day. I love the variety of recipes we get here and people from all over the world.
DeleteYour Moroccan chicken does look like sunshine. I know you must be looking forward to some warmth and sunshine. Thanks for hosting and I hope you have a lovely weekend.
ReplyDeleteSam
Can't tell you how much we are looking forward to Spring. It has been the coldest winter that I can remember.
DeleteHi Diane,
ReplyDeleteI'm loving your Moroccan chicken and it's flavour combination! The spring pea pesto is fabulous as well. Thanks so much for hosting! I always find inspiration here. Happy Friday.
Isn't using wontons for raviolis such a great idea. So glad you like the features.
DeleteDiane, that Moroccan chicken looks Fabulous, yummmm, thank you for hosting
ReplyDeleteYour welcome great having you here Dina.
DeleteThank you Diane! Have a great weekend!!!
ReplyDeleteYou are very welcome Rina... you make wonderful recipes.
DeleteThanks for hosting, Diane! Your chicken looks fantastic!!
ReplyDeleteThanks Sheena... great to see you.
DeleteI just bought a package of chicken thighs on sale the other day - now I need to go find the spice!
ReplyDeleteScore on the thighs. I always think thighs work better for slow cooking they don't get dried out. I hope you find the spice... it's a really different flavor. We love it.
DeleteThat looks and sounds delicious. These days I still have ras el hanout on stock and there is something like preserved lemons, too ...
ReplyDeleteI love ras el hanout. I forget about and then stumble upon it in my spice draw and throw it into whatever I'm cooking. It always works. Good to see you Christian.
DeleteThanks so much for featuring our Guinness Brownies! This chicken dish looks insanely delicious - and easy too! I've got this one my list of meals to try this next month - yum!
ReplyDeleteYou are very welcome Lynda... great recipe.
DeleteYour Moroccan chicken looks super yummy! Thanks for hosting Diane..
ReplyDeleteThanks so much for hosting. Hope you have a wonderful weekend!
ReplyDeleteThank you so much for featuring my Bloomin Onion Diane! I'm honored and will be proud to wear your feature button! Have a great weekend!
ReplyDeleteHi Diane,
ReplyDeleteThank you for hosting. I hope you enjoy the remainder of the week-end!
Mireya @myhealthyeatinghabits
Your Moroccan chicken looks delicious and I particularly like that it can be prepared in a crock pot. I'm going to have to search for ras el hanout.
ReplyDeleteI hope you find it I got it from McCormick.
DeleteI 'm hunting for that spice hopefully I can find it always looking for something new thanks for sharing on pin it monday have a great day
ReplyDeleteIf you find a store that carries McCormick's gourmet spice blends that is what I used.
DeleteThis chicken dish looks spectacular! Thanks for sharing at Simple Supper Tuesday
ReplyDeleteThanks so much for stopping by.
DeleteThe chicken looks so good, the flavors sound amazing!
ReplyDeleteIt is a nice change for the end of winter.
DeleteDear Diane, This Moroccan Chicken looks so good. This weather is crazy! Yesterday, I woke up to snow, and now today it's 50 degrees. I hope this has been the end of those freezing temperatures. Wishing you a happy and sunny day. Blessings, Catherine xo
ReplyDeleteThanks Catherine,
DeleteWe had the same crazy weather here in NY. This is the kind of dish that really works in traditional weather, a little spicy, but not heavy.
Yum! I've had this at a yummy moroccan restaurant but never tried to make it! Until now... ;)
ReplyDeleteI wish we had a Moroccan restaurant near by.. I would love to try more of their food. Enjoy.
DeleteWhat a fabulous dinner! Thanks for linking up with What's Cookin' Wednesday!
ReplyDeleteHi Diane,
ReplyDeleteYour Moroccan Chicken looks so delicious! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
This chicken looks wonderful. I haven't used preserved lemons, but need to start. Thanks so much for sharing it with us at the Let's Get Real Friday Link Party. I hope you'll bring more of your recipes to the party this week.
ReplyDeleteThanks Nicky,
DeleteI'm new to preserved lemons too. Really intense flavor I hope you get a chance to cook with them.
Diane,
ReplyDeleteThanks for linking this great recipe to #GetHimFed No. 29. I'm featuring your recipe on #GetHimFed No. 30 this week. Hope you link up this week too.
Annamaria