Feb 3rd, 2011
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Slow Cooker Moroccan Chicken

A satisfying winter dish with a light refreshing taste. Even though it’s meaty and packed with protein, the butternut squash and tomatoes combine with the chicken and chick peas to create a fresh, delicious meal.

The vegetables in our fridge one night reminded me of the leek and butternut squash soup I made last year — we loved the flavours, but needed a more filling meal so I decided to turn it into a hearty chicken dinner — protein, winter veggies and bright, refreshing flavour.

We loved this for dinner and soaked up the juices with flatbread. I was thrilled to have left overs for lunch too :) The flavours of the cumin and coriander became more intense overnight.

slowcookermoroccanchicken.jpg

Slow Cooker Moroccan Chicken

Prep: 20 minutes
Cook: 6 hours (low) or 3 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)

  • 3 tsp toasted and ground cumin seeds (or 1 tbsp cumin)
  • 3 tsp toasted and ground coriander seeds (or 1 tbsp ground coriander)
  • 3 lbs boneless, skinless chicken thighs (or a whole chicken cut into pieces)
  • 6 cloves minced garlic
  • 1 tsp salt
  •  1⁄2 tsp ground black pepper
  • 4 inch cinnamon stick (or 1.5 tbsp ground cinnamon)
  • 1 cup finely chopped onion
  • 2 cups diced leek
  • 1 cup diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp grated lemon rind
  • 4 cups diced butternut squash
  • 1 cup chick peas
  •  1⁄2 cup chicken stock
  •  1⁄4 cup finely chopped cilantro (plus extra for garnish)
  • 3 tbsp lemon juice
  •  1⁄3 cup raisins (optional)

Place all the ingredients in your slow cooker except for the lemon juice and raisins.

Cook on low for 6 hours (or high for 3 hours).

Stir in the lemon juice and raisins and heat for 15-30 minutes.