Slow Cooker Moroccan Chicken Stew
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
5 chicken thighs (approx. 2.5 lbs)4 tsp Moroccan Spice Blend (recipe follows)2 14.5 oz. cans diced tomatoes with onion and garlic5 small or 2 large yellow summer squash.5 c golden raisins.5 c. dried apricots1.5 c. chicken stock1 tbsp quick-cooking tapioca (optional)
1. Remove skin from chicken. Place in slow cooker, and rub with 2 tsp. of the spice blend.
2. Cut squash into .25 inch rounds. Snip apricots into small pieces. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
3. Cook in slow cooker for 3 hours on high, or 6 hours on low.
4. Serve over rice or couscous.
Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Number of Servings: 5
Recipe submitted by SparkPeople user .
2. Cut squash into .25 inch rounds. Snip apricots into small pieces. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
3. Cook in slow cooker for 3 hours on high, or 6 hours on low.
4. Serve over rice or couscous.
Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Number of Servings: 5
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 210.0
- Total Fat: 3.9 g
- Cholesterol: 58.0 mg
- Sodium: 867.1 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.6 g
- Protein: 19.8 g
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