Slow Cooker Moroccan Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 422.5
- Total Fat: 19.8 g
- Cholesterol: 93.4 mg
- Sodium: 1,237.4 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.9 g
- Protein: 25.8 g
View full nutritional breakdown of Slow Cooker Moroccan Chicken calories by ingredient
Introduction
Moroccan style chicken in the crockpot Moroccan style chicken in the crockpotNumber of Servings: 4
Ingredients
-
1.75 cup Tomato Sauce
6 tbsp Preserves - Smucker's Apricot Jam
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 tsp Cumin seed
1 tsp Ginger Root
1 tsp Salt
.25 tsp Paprika
6 thigh, bone and skin removed Chicken Thigh
2 medium (2-1/2" dia) Onions, raw
3 clove Garlic
3 serving 1 Cinnamon Stick (by BOBBIY)
.33 cup Almond Butter
3 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv
Directions
Combine the tomato sauce, apricot, lemon juice, cumin, ground ginger, salt, and paprika into a bowl and mix.
Heat a frying pan to medium high and add 2 tablespoons of cooking fat.
Pat dry the chicken and add to the pan. Cook about 3-4 minutes on each side.
Transfer the chicken into the crock pot.
Add the onions, garlic, and ginger to the pan and cook until barely translucent (about 2 minutes), add more cooking fat if necessary. Transfer to the crock pot.
Turn off the heat for the frying pan and add the sauce mixture to the frying pan, deglazing the brown bits.
Mix in 1 cup of water and almond butter to the sauce.
Pour the contents into the crock pot and add the cinnamon sticks.
Add more water to barely cover the meat.
Cover and cook on low for at least 6 hours.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IDOITFORBREAD.
Heat a frying pan to medium high and add 2 tablespoons of cooking fat.
Pat dry the chicken and add to the pan. Cook about 3-4 minutes on each side.
Transfer the chicken into the crock pot.
Add the onions, garlic, and ginger to the pan and cook until barely translucent (about 2 minutes), add more cooking fat if necessary. Transfer to the crock pot.
Turn off the heat for the frying pan and add the sauce mixture to the frying pan, deglazing the brown bits.
Mix in 1 cup of water and almond butter to the sauce.
Pour the contents into the crock pot and add the cinnamon sticks.
Add more water to barely cover the meat.
Cover and cook on low for at least 6 hours.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IDOITFORBREAD.