Slow Cooker Moroccan Chicken
Slow Cooker Moroccan Chicken is a main course that serves 6. One serving contains 452 calories, 30g of protein, and 11g of fat. For $2.09 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 356 would say it hit the spot. From preparation to the plate, this recipe takes about 6 hours. This recipe from Well Plated requires reduced sodium broth, kosher salt, canned tomatoes, and creamy peanut butter. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an amazing spoonacular score of 95%. Users who liked this recipe also liked Slow Cooker Moroccan Chicken, Slow Cooker Moroccan Chicken, and Slow Cooker Moroccan Chicken.
Servings: 6
Ingredients:
2 large bell peppers, seeded and cut into 1-inch pieces
Prepared brown rice, quinoa, or whole wheat couscous, for serving
1 (28 ounce) can whole tomatoes, drained and cut into 1-inch cubes
3 tablespoons creamy unsalted peanut butter, almond butter, or other nut butter (I used all natural peanut butter)
1/3 cup golden raisins
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1/2 teaspoon kosher salt
2 teaspoons paprika
1 medium red onion, chopped
2 (15 ounce) cans reduced sodium chickpeas, rinsed and drained
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
2 tablespoons tomato paste
2 tablespoons water
Equipment:
slow cooker
Cooking instruction summary:
In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on low or 2-3 hours on high.Stir in the nut butter. Serve over rice, quinoa, or couscous, garnished with fresh cilantro.
Step by step:
1. In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on low or 2-3 hours on high.Stir in the nut butter.
2. Serve over rice, quinoa, or couscous, garnished with fresh cilantro.
Nutrition Information:
covered percent of daily need
