Moroccan Chicken Legs Ww Recipes

MOROCCAN CHICKEN

Steps:

• Mix together 1 1/2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and cayenne in cup; sprinkle all over chicken. Transfer to 5- or 6-quart slow cooker.
• Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 3 minutes. Stir in garlic, ginger, and remaining 1/4 teaspoon cumin,1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoonpepper; cook, stirring constantly, until fragrant, about 30 seconds.
• Stir tomatoes into onion mixture and bring to boil. Add to slow cooker along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2-3 hours on High or 4-6 hours on Low. Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds and serve with lime wedges.
• Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce.

MOROCCAN CHICKEN LEGS WW

Steps:

• Combine the garlic, scallion, oil, orange zest, mint, cumin, paprika, ginger and cinnamon in a zip-close plastic bag.
• Add the chicken and squeeze out the air and seal the bag.
• Refrigerate, 4 hours to overnight, turning the bag occasionally.
• Spray the grill with nonstick cooking spray and prepare the grill to medium-hot.
• Lift the chicken from the marinade and sprinkle with salt.
• Discard the marinade.
• Place the chicken on the grill and cover the grill until an instant read thermometer reads 180°F when stuck in the thigh, about 12-15 minutes per side.