Slow Cooker Moroccan Chicken & Vegetables
- Number of Servings: 10
Ingredients
10 skinless Chicken thighs with or without bones2 onions thinly sliced1 acorn squash peeled, seeded and quartered4 medium carrots 1/2 " slices4 cloves garlic minced2 3/4 cups water3/4 tsp salt3/4 tsp freshly ground back pepper3/4 tsp cinnamon3/4 tsp ground ginger3/4 tsp madras curry powder2 cups cooked chick peas (garbanzo beans)1/3 cup raisins
Mix salt, pepper & spices in a small dish. Set aside.
Cut acorn squash in half length-wise and cut each section into 3 making rather large chunks.
Place squash carrots, onions, and minced garlic in slow cooker. Sprinkle with 1/2 the spice mixture. Place chicken thighs over vegetables and sprinkle with remaining spice mixture. Pour the 2 3/4 cups of water over all and cook 6 to 7 hours on low (200 degrees).
When chicken is cooked add the chick peas and cinnamon. Recover and heat for additional 30 minutes.
Serve with brown rice or couscous.
Rice and couscous are not included in the nutritional info for this recipe.
Number of Servings: 10
Recipe submitted by SparkPeople user SINDURA.
Cut acorn squash in half length-wise and cut each section into 3 making rather large chunks.
Place squash carrots, onions, and minced garlic in slow cooker. Sprinkle with 1/2 the spice mixture. Place chicken thighs over vegetables and sprinkle with remaining spice mixture. Pour the 2 3/4 cups of water over all and cook 6 to 7 hours on low (200 degrees).
When chicken is cooked add the chick peas and cinnamon. Recover and heat for additional 30 minutes.
Serve with brown rice or couscous.
Rice and couscous are not included in the nutritional info for this recipe.
Number of Servings: 10
Recipe submitted by SparkPeople user SINDURA.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 3.3 g
- Cholesterol: 57.3 mg
- Sodium: 191.0 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.3 g
- Protein: 17.0 g
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