Slow-cooker Moroccan chicken
1
Points®
Total time: 4 hr 25 min • Prep: 20 min • Cook: 4 hr 5 min • Serves: 4 • 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
1
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.
2
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.
3
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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