Photo of Slow-cooker Moroccan chicken by WW

Slow-cooker Moroccan chicken

5
3
3
SmartPoints® value per serving
Total Time
4 hr 25 min
Prep
20 min
Cook
4 hr 5 min
Serves
4
Difficulty
Easy

Ingredients

Ground cumin

1¾ tsp

Ground cinnamon

¼ tsp, plus a pinch extra

Ground cayenne pepper

¼ tsp

Skinless chicken thigh

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 can(s), (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.

Notes

TIP: A steaming bowl of Israeli couscous (contains gluten) would make a great side—or go gluten-free with brown rice.