Slow Cooker Moroccan Chicken #Foodie Friday

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 frozen 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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