Slow Cooker Moroccan Chicken

Name: Slow Cooker Moroccan Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Ingredients: 3 chicken breast; 400 g White beans; 1 lemon; 4 shallots; 1 aubergine (eggplant); 1 butternut squash; 1 red bell pepper; 3 tablespoon Ras-El-Hanout; 3 garlic clove; 8 dried apricots; 150 ml chicken stock; 400 g chopped tomatoes; 1 pinch sea salt and ground black pepper; 80 g Giant (Israeli) couscous

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4.8

96 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
6 servings
Calories
424 kcal
Course
Main Course
Cuisine
Mediterranean, Moroccan, North African

Slow Cooker Moroccan Chicken

Leo Hart

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This simple recipe for Slow Cooker Moroccan Chicken is a delicious healthy dinner option, bursting with wonderful North African flavour.

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Ingredients

Servings

3 chicken breast
400 g White beans canned
1 lemon juice and zest only
4 shallots diced
1 aubergine (eggplant) eggplant, diced
1 butternut squash small; peeled and diced
1 red bell pepper diced
3 tablespoon Ras-El-Hanout
3 garlic clove crushed
8 dried apricots diced
150 ml chicken stock
400 g chopped tomatoes canned
1 pinch sea salt and ground black pepper
80 g Giant (Israeli) couscous

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Instructions

Place the chicken breasts into the slow cooker pot and add the ras-el-hanout.
Add all the other ingredients (except the couscous). Cook on high for 4 hours or low for 8 hours.
About 15 minutes before time is up, make the couscous according to the packet instructions.
Shred the chicken with two forks and stir in the couscous. Serve in bowls with fresh coriander (cilantro).

Notes

Add a more intense lemon flavour to this dish by using preserved lemons.
If you want to add even more fruity flavour to this dish, add some raisins with the dried apricots.
Finish this dish off with a sprinkling of flaked almonds.
You may need to add a little bit of water to it when reheating.
Make sure the spices you are using haven't been sitting in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.

Nutrition Information

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Serving 1portion Calories 424kcal (21%) Carbohydrates 64g (21%) Protein 37g (74%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 278mg (12%) Potassium 1864mg (53%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 14472IU (289%) Vitamin C 80mg (89%) Calcium 223mg (22%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 424 kcal

% Daily Value*

Serving	1portion
Calories	424kcal	21%
Carbohydrates	64g	21%
Protein	37g	74%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	73mg	24%
Sodium	278mg	12%
Potassium	1864mg	40%
Fiber	14g	56%
Sugar	16g	32%
Vitamin A	14472IU	289%
Vitamin C	80mg	89%
Calcium	223mg	22%
Iron	9mg	50%