Moroccan slow cooker chicken thighs

by ImmaculateBites on 1 May, 2015

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Moroccan slow cooker chicken thighs with chickpeas, olives and paired with herb couscous.

Moroccan slow cooker chicken thighs

Here is a simple Moroccan chicken slow cooker with couscous that is easy to put together yet full of flavor and spice. I can’t count how many times I have bought a slow cooker and not use – countless. You know what I use them for transporting food and keeping them warm.

Moroccan slow cooker chicken thighs

Recently I have been cranking it up and loving it all the way.  This Moroccan inspired chicken and chickpeas will satisfy your taste buds – guaranteed!

Yes, you are going to love this one too! Scout’s honor

 

This is what I have been doing lately when working with any meat before adding to crockpot. I season the chicken (protein) using some of the spices call for in the recipe, then brown for a few minutes, deglaze with about ½ cup liquid, according to preference (wine, juice, chicken stock). Less than 10 minutes will yield big flavors.

Moroccan slow cooker chicken thighs

 Ok, am not saying just throwing your chicken in the crockpot would not yield good results. What am saying is that this taste way better. Do a test taste and see for yourself

Most Moroccan recipes call for preserve lemons, I have used it in my cooking before but do not care for it that much. By all means use it if you have any on hand or throw in a few slices of lemon.

Moroccan slow cooker chicken thighs

Here I used chicken thighs, which are my go to chicken parts, partly because it is flavorful, forgiving and of course, your girl always has some on hand.

This is paired with couscous to stay within the overall exotic theme of this dinner and you know it goes from dry to dinner table in a blink of an eye.

Don’t want to use a crockpot? Just add all the remaining ingredients, cover and cook for about 40 minutes or more.

How’s that for a perfect weeknight dinner?

 

Enjoy!

5.0 from 2 reviews
Moroccan Slow Cooker Chicken Stew with Chick peas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 4-5
Ingredients
Marinate Chicken
  • 5-6 chicken thighs bone in trimmed of excess fat
  • 1 teaspoons salt
  • ¼ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • ½ teaspoon cumin spice
  • ½ teaspoon smoked paprika
Slow cooker Moroccan Chicken with Chickpeas
  • 2 Tablespoons olive oil
  • 1-teaspoon ground coriander
  • 3 teaspoons garlic minced
  • 1-teaspoon ginger minced
  • 1-teaspoon ground cumin
  • 2 small bay leaves
  • ½ tablespoon smoked paprika
  • 1 medium onion sliced
  • 8 ounce canned dice tomatoes
  • ½ cup green olives
  • ½ teaspoon cayenne pepper
  • 1 canned chickpeas rinsed and drained
  • ¾-cup chicken stock or water
Herb Couscous
  • 2 Tablespoon butter or oil
  • ½ teaspoon garlic
  • 2 cups couscous
  • 2-½ cup water hot water
  • 2-3 Tablespoon herbs (parsley, basil)
Instructions
  1. Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika
  2. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
  3. Place canned tomatoes in the slow cooker
  4. When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet
  5. Add onions, garlic, smoked paprika, cumin, coriander. Salt and add cayenne pepper to taste. Stir for about 1 or 2, for the flavors to come together and bloom.
  6. Then add to crockpot, deglaze pan with about ¾ cup of water and to slow cooker, together with chickpeas and olives
  7. Cover and cook on high for about 3-4 hours. Remove and serve with cous cous
Herb Couscous
  1. Heat a saucepan with oil or butter. Then add onions, garlic, and salt sauté for about a minute.
  2. Stir in couscous to the pan, about a minute then add hot water stock/water. Reduce heat to a simmer. Cover for about 2 minutes or more, Add herbs. Fluff, adjust for seasonings.

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{ 8 comments }

Plantain Flour

by ImmaculateBites on 28 April, 2015

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Homemade Plantain Flour - Gluten Free, Grain Free and Paleo  Plantain Flour 100% Healthier plantains flour - No preservatives or allergens involve .You’ve got it!. I just did not set out trying to making plantain flour , it just happened that I couple of the recipes I wanted to make required plantain flour. So I decided to make a post out of it.   Plantains flour can be made easily at home and there is very negligible difference between the store-bought brand and homemade variety. It contains fewer calories than flour and is high in fiber which makes you feel fuller than regular flour.  By the way, do you know this is the time to make it, without cranking up your oven or using a high priced dehydrator? (Can’t afford another gadget). The sunshine does all the work for you. Ain’t that nice! Plantain Flour This is what you need fresh green plantains- No, ripe plantains would not make the cut.  Plantain Flour Peel them and slice very thinly, use a Mandolin if possible –with a mandolin it only takes me 15 minutes or less to slice 10 plantains. Easy eh! 2-3 plantains makes about a cup of flour. Then you place plantains in a single layer on a cookie sheet, or any object with flat surface that you can leave outside.Layering is my least favorite part, so I bribe my sous chef (6 year old) extra computer time to spread it out. He loves doing it, plus he gets extra computer time. Win Win for the both of us.  Plantain Flour Leave it outside for about 3-5 days, for it to really get dry.   When plantains has reached desired dryness, blend in a food processor or coffee grinder. I like the coffee grinder, it does a better job. However, with a coffee grinder I can only do a little at a time. You can’t win here.   Store in an airtight container and start cooking.    Enjoy!!!      
5.0 from 1 reviews
Plantain Flour
 
Author:
Recipe type: Condiment
Cuisine: Fusion
Ingredients
  • Green plantains
Instructions
  1. Slice the plantains thinly with the help of slicer/ mandolin for consistent results. Or you may use a sharp knife and still with good results.
  2. Spread out sliced plantains in a single layer on large baking pan, sheet or flat surface
  3. Let it dry for about 3-5 days, be sure to turn it on the other side after about a day to lessen the drying time.
  4. Remove and place in food processor or coffee blender- blend in batches until all the dried plantains are finished. If the flour is not fine enough – you may use a sieve to filter out the grainy part. If you use a coffee grinder you do not have to go through this process

{ 4 comments }

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