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Slow-cooker Moroccan chicken

Name: Slow-cooker Moroccan chicken
Prep time: 20 min
Cook time: 245 min
Total time: 265 min
Yield: 4 servings
Ingredients: 1.75 tsp Ground cumin; 0.25 tsp Ground cinnamon plus a pinch extra; 0.25 tsp Ground cayenne pepper; 380 g Chicken thigh, skinless, raw (buy 600g chicken thigh cutlets), fat trimmed (see tip); 1 tsp Olive oil; 1 medium Brown onion chopped; 2 clove(s) Garlic crushed; 1 tsp Fresh ginger finely grated; 1 400g can Canned diced tomatoes (1 x 400g can); 500 g Kent pumpkin chopped; 1 400g can Canned chickpeas, rinsed and drained (1 x 400g can); 1 tbs Fresh coriander (4 small sprigs); 2 tbs Flaked almonds toasted; 1 medium Lime(s) wedges, to serve

Points® value

Total Time

4 hr 25 min

Prep

20 min

Cook

4 hr 5 min

Serves

Difficulty

Easy

Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of pearl couscous or brown rice is perfect on the side.

Ingredients

Ground cumin

1¾ tsp

Ground cinnamon

¼ tsp, plus a pinch extra

Ground cayenne pepper

¼ tsp

Chicken thigh, skinless, raw

380 g, (buy 600g chicken thigh cutlets), fat trimmed (see tip)

Olive oil

1 tsp

Brown onion

1 medium, chopped

Garlic

2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Canned diced tomatoes

1 400g can, (1 x 400g can)

Kent pumpkin

500 g, chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Fresh coriander

1 tbs, (4 small sprigs)

Flaked almonds

2 tbs, toasted

Lime(s)

1 medium, wedges, to serve

Instructions

Combine 1½ teaspoons cumin, cinnamon and cayenne pepper in a small bowl. Season well with salt and pepper. Sprinkle spice mixture over chicken. Transfer chicken to a 4.5 litre (18-cup) slow cooker.
Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic, ginger, remaining cumin and extra cinnamon, and cook, stirring, for 30 seconds or until fragrant. Season with salt and pepper.
Stir in tomatoes and bring to the boil. Add to slow cooker with pumpkin and chickpeas and stir to combine. Cook, covered, on high for 2 hours (or low for 4 hours). Sprinkle with coriander and almonds. Serve with lime wedges.

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Slow-cooker Moroccan chicken

Ingredients

Instructions

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