Crockpotmoroccanchickenandlentils Recipes

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CROCK-POT MOROCCAN CHICKEN AND LENTILS



Crock-Pot Moroccan Chicken and Lentils image

Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high) *Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an "authentic" Moroccan recipe, but it is Moroccan-inspired, and quite tasty. -Also- you may want to add more or less spices to your taste- Depending on the quality of your spices, if they are freshly ground or pre-packaged, or just the little quirks of nature that make some spices stronger than others!

Provided by LauraBelle

Categories     Chicken Thigh & Leg

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 15

6 chicken thighs (bone-in, skin off)
1 teaspoon cornstarch
1 small onion, sliced
4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
1/2 lb brown lentils
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 teaspoon ground coriander
2 cups chicken broth or 2 cups stock
salt
pepper
1 teaspoon olive oil
nonstick cooking spray

Steps:

  • Spray the inside of the crock-pot with non-stick spray.
  • Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
  • Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
  • Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
  • Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
  • Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
  • Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
  • I serve mine along with steamed couscous and roasted cauliflower.

Nutrition Facts : Calories 276.2, Fat 12.2, SaturatedFat 3.3, Cholesterol 59.2, Sodium 243.9, Carbohydrate 19.9, Fiber 9.4, Sugar 1.2, Protein 21.1

SLOW COOKER MOROCCAN CHICKEN



Slow Cooker Moroccan Chicken image

Tasty, easy, and impressive! Serve with couscous or rice.

Provided by juliebu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 5h30m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Steps:

  • Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
  • Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g

CROCK POT MOROCCAN CHICKEN



Crock Pot Moroccan Chicken image

Cardamom and cinnamon unite with a variety of spices to produce a spicy, yet subtly sweet taste reminiscent of many Moroccan dishes. Serve over rice or couscous.

Provided by Crafty Lady 13

Categories     Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 teaspoons cooking oil
2 cups thinly sliced onions
2 garlic cloves, minced
1/2 teaspoon finely grated gingerroot
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 lb boneless skinless chicken thighs, halved
1/2 cup dry white wine or 1/2 cup chicken broth
2 tablespoons honey
4 inches cinnamon sticks
6 green cardamoms, bruised or 1/4 teaspoon ground cardamom
1 dash salt
1/4 cup orange juice
2 teaspoons cornstarch
3 tablespoons slivered almonds, toasted (optional)

Steps:

  • Heat cooking oil in large frying pan on medium. Add onions garlic and gingerroot. Cook fo 5 to 10 minutes, stirring often, until onion is softened and starting to brown.
  • Add chili powder, cardamom and cumin. Heat and stir for 1 to 2 minutes until fragrant. Transfer to 3 1/2 quart crock pot.
  • Add chicken, white wine or broth, honey, cinnamon stick, and salt. Stir. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
  • Stir orange juice into cornstarch in small bowl. Add to crock pot. Stir. Cook, covered, on high for about 15 minutes until boiling and thickened. Remove and discard cinnamon stick and cardamom pods.
  • Sprinkle with almonds.
  • Tip: To bruise cardamom, pounds pods with mallet or press with flat side of a wide knife to "bruise," or crack them open slightly.

Nutrition Facts : Calories 259.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 94.4, Sodium 148.2, Carbohydrate 20.5, Fiber 1.6, Sugar 13.7, Protein 23.6

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