Chicken Breast Recipes » Slow Cooker Chicken » Moroccan Chicken

Moroccan Chicken

Chicken breast pieces, sea salt, onion slices, minced garlic, diced carrot, turmeric, cumin, ground cinnamon, ground ginger, lentils and low-sodium chicken broth added to crock pot. Dish is slow cooked for 5 hours to soften lentils. Diced tomatoes, cauliflower florets, raisins, fresh lemon juice, and fresh lemon zest are stirred in and slow cooked on high for 1 hour. Moroccan chicken is served over prepared couscous and garnished with sliced almonds.

Ingredients -

12 ounces Boneless, Skinless Chicken Breast, cut into 1" pieces
1-3/4 teaspoon Sea Salt
1 Large White or Yellow Onion, cut into 1/4" slices
2 Garlic Cloves, minced
1-1/2 cups Diced Carrot
2 teaspoons Turmeric
1 teaspoon Cumin
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/2 cup Dry Lentils
2 cups Low Sodium Chicken Broth
1 (14.5 ounces) can Diced Tomatoes, drained
1/2 Head Cauliflower, cut into florets
1/3 cup Raisins or Currants
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Lemon Zest
1 cup Dry Couscous
Sliced Almonds

Preparation:

1. Add the chicken and salt to a slow cooker, along with the onions, garlic, carrots, spices and lentils.

2. Stir well to blend.

3. Add the broth and 1 cup of water.

4. Cover and cook on Low for 5 hours, or until the lentils are tender.

5. Add the tomatoes, cauliflower, raisins, lemon zest and juice and cook until the cauliflower is tender, which takes about 1 hour on High.

6. Prepare the couscous according to the directions on the package.

7. Serve the stew over the couscous.

8. Serve garnished with sliced almonds.

Chicken Breast Recipe Tip
The Convenience of Slow Cooking

	Slow cookers are convenient for cooking food, removing the stoneware liner, and transporting the cooked food easily. The entire slow cooker can also be easily transported to another location and plugged in to keep dishes warm. The units require very little electrical power to function.

Chicken Breast Recipe Tip
Couscous

	Couscous, the ground semolina pasta has long been a staple of North African cooking. Durum wheat is ground and then precooked and dried. The dried grain is typically prepared by rehydrating with boiling water.

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