Slow Cooker Moroccan Chicken With Couscous Recipes

SLOW-COOKED MOROCCAN CHICKEN

Slow-Cooked Moroccan Chicken image

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Steps:

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.

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

Ingredients

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

MOROCCAN CHICKEN WITH COUSCOUS

Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

SLOW COOKED MOROCCAN CHICKEN

Slow Cooked Moroccan Chicken image

Herbs, spices and dried fruits add an exotic touch to this chicken! The Slow cooker makes it easy. From Taste of Home.

Provided by Chef PotPie

Categories Moroccan

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler (3 to 4 pounds) or 1 broiler-fryer chicken, cut up, skin removed (3 to 4 pounds)
1/2 teaspoon salt
1/2 cup dried apricot, chopped
1/2 cup raisins
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
4 cups cooked couscous, to serve

Steps:

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins.
In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

Nutrition Facts : Calories 504.2, Fat 8.3, SaturatedFat 2.3, Cholesterol 46.4, Sodium 555.2, Carbohydrate 83.7, Fiber 8.5, Sugar 28, Protein 27.1

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