Moroccan Lemon Chicken with Prunes served over Quinoa - Slow Cooker Easy!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Moroccan Lemon Chicken with Prunes served over Quinoa Rub 8 skinless chicken thighs (bone in) with 6 cloves of chopped garlic, lemon zest (from 1 lemon) and 1 tbsp oregano - let sit for at least 1 hour.Mix 1 cup of pitted prunes with 1 cup of water, 1/4 cup lemon juice and 1 tbsp honey - let sit for min 1 hour.Put chicken in slow cooker, cover with 2 cups chicken stock cook on high for 2.5-3 hours or low for about 5 hours (until chicken is cooked). Mix in prune mixture, cook for 30min-1 hour to let flavours meld.Cook quinoa in a similar way as to how you would cook brown rice. Rinse the quinoa, very lightly toast the quinoa in the bottom of a pot, add double the amount of warm liquid to quinoa (I used some of the liquid from the chicken mixed with water to cook the quinoa). Bring to a boil, lightly simmer (covered) for about 15 mins. Or you can also serve with couscous.
Rub 8 skinless chicken thighs (bone in) with 6 cloves of chopped garlic, lemon zest (from 1 lemon) and 1 tbsp oregano - let sit for at least 1 hour.
Mix 1 cup of pitted prunes with 1 cup of water, 1/4 cup lemon juice and 1 tbsp honey - let sit for min 1 hour.
Put chicken in slow cooker, cover with 2 cups chicken stock cook on high for 2.5-3 hours or low for about 5 hours (until chicken is cooked). Mix in prune mixture, cook for 30min-1 hour to let flavours meld.
Cook quinoa in a similar way as to how you would cook brown rice. Rinse the quinoa, very lightly toast the quinoa in the bottom of a pot, add double the amount of warm liquid to quinoa (I used some of the liquid from the chicken mixed with water to cook the quinoa). Bring to a boil, lightly simmer (covered) for about 15 mins. Or you can also serve with couscous.
Serving Size: make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KARENBILIDA.
Mix 1 cup of pitted prunes with 1 cup of water, 1/4 cup lemon juice and 1 tbsp honey - let sit for min 1 hour.
Put chicken in slow cooker, cover with 2 cups chicken stock cook on high for 2.5-3 hours or low for about 5 hours (until chicken is cooked). Mix in prune mixture, cook for 30min-1 hour to let flavours meld.
Cook quinoa in a similar way as to how you would cook brown rice. Rinse the quinoa, very lightly toast the quinoa in the bottom of a pot, add double the amount of warm liquid to quinoa (I used some of the liquid from the chicken mixed with water to cook the quinoa). Bring to a boil, lightly simmer (covered) for about 15 mins. Or you can also serve with couscous.
Serving Size: make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KARENBILIDA.
Nutritional Info Amount Per Serving
- Calories: 632.9
- Total Fat: 17.4 g
- Cholesterol: 190.0 mg
- Sodium: 158.8 mg
- Total Carbs: 78.6 g
- Dietary Fiber: 9.2 g
- Protein: 48.9 g
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