Recipes: Slow Cooker Moroccan Chicken
I’d been craving this meal for awhile, and with the cooler temperatures, I thought it was the perfect time to enjoy! It’s one of my favorite recipes and is super easy to make.
The original recipe comes from the book by Suzanne Somers: Eat Great, Lose Weight (p. 162). There are lots of good recipes in that book, but this is my fav.
I decided to make it in a slow cooker this time. I was worried it wouldn’t turn out as I remembered it because I’ve always cooked it stovetop, but it came out absolutely delish!
I changed things up a bit from the original recipe the very first time I made it. Initially, I used only skinless boneless chicken thighs. I prefer dark meat in poultry, so that was my go-to. However, this time I used chicken breasts. And I don’t put as much meat into the recipe as it calls for. I use only about 2-2 ½ lbs.
I’m also too lazy to make the preserved lemon rinds. Instead, I wash the lemon skin really well, then just slice the rind of one lemon with a twist into the pot. Be sure to remove before serving.
Most of my family loves olives, and I’m sure you couldn’t put a bad olive in here. My favorites for this recipe are oil cured olives. However, I forgot to buy them, so I used Kalamata olives, which I always have in my pantry.
The original recipe calls for saffron, but instead I serve it over Mahatma yellow rice which I make in a rice cooker. I prefer to keep the rice separate until serving, but I’m sure it would be fine if you mixed it.
I don’t measure things exactly when I cook. I usually just throw things in that approximate the measurement. So, feel free to adjust to your taste.
Slow Cooker Moroccan Chicken
¼ cup olive oil
3 medium onions, diced or one 12 oz. package frozen diced onions
2-2 ½ lbs boneless skinless chicken breast
2 cans Swanson 33 percent reduced salt chicken broth
4 garlic cloves, minced
1 cup chopped fresh cilantro
1 cup chopped fresh parsley (not Italian)
1 tsp. ground cumin
½ tsp. ground ginger
Salt and pepper to taste
Rinds of one small lemon
1 cup oil cured olives
1 cup frozen corn
Pour olive oil into bottom of slow cooker. Add garlic and onions. Add chicken pieces, salt, pepper and chicken broth. Cook on high for one hour.
Add parsley, cilantro, cumin, ginger, corn, lemon rinds and olives. Cook on low for three hours.
Shred the chicken pieces. Add back to the slow cooker and cook on low for one more hour.
Serve over rice.
To make the rice:
1-5 oz package Mahatma yellow rice
2 Tbsp olive oil
1 Tbsp butter or margarine
2 ½ cups chicken broth
Place everything in the rice cooker. Stir occasionally. Cook until the lever pops.
I hope you enjoy this meal as much as I do! Let me know in the comments below. And, if you make any other changes, please share!