Slow Cooker Moroccan Chicken Recipe
Chicken is slow cooked with tomatoes, apricots, peaches, garbanzo beans, and spices to create an aromatic and spicy sauce. Serve with couscous or rice.
Chunks of boneless chicken breast simmer with sweet potatoes, garbanzo beans, tomatoes, and North African-inspired spices for this hearty stew.
Delicious and easy! I added carrots as suggested by others. Husband loved it
I cooked this for friends and it went down extremely well - clean plates all round. I didn't cut the chicken into pieces though - kept the boneless breasts whole and the meat was lovely and tender. As for the spices, I thought they worked well and there was loads of flavour. This one's a keeper.
Not bad. Easy to make and decent flavour. Maybe a little lemon grass to add some zing or a bit of red chili for some bite. Will make again.
I have never posted a recipe review before, but I had to take the plunge for this one! The taste of the sauce can only be described as divine! I had my doubts as I was adding in the cinnamon and peaches, but this was oh, so yummy! Even my 80 yr old dad who is pretty much a meat-and-potatoes guy asked for seconds and complimented the meal. I used 5 leg quarters--the meat fell off the bone, so I fished out the bones (or at least most of them) before serving and just added the cornstarch/water mixture without removing the chicken. I also omitted the apricots--only because I did not have any on hand. I used frozen peaches--worked just fine, and I likely used more garlic than called for. This one will definitely be repeated often in our household. BTW, I put the chicken--frozen--in the crockpot the night before, left it in the fridge, and mixed up all the other ingredients so all I had to do before going to work was dump it in. Cooked all day on low. Served with brown rice.