Slow Cooker Moroccan Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
Mediterranean, Moroccan, North African
Slow Cooker Moroccan Chicken
Description
This Moroccan chicken is cooked slowly with a blend of aromatic spices, vegetables, and fruit for a balance of savoriness and gentle sweetness. Chicken breasts simmer gently with diced eggplant, squash, bell pepper, and canned tomatoes along with white beans and diced dried apricots that soften during cooking. Ras el hanout contributes a complex spice profile that characterizes the dish.
The lemon juice and zest provide fresh acidity to contrast the richness, while the slow cooker method ensures the chicken remains tender and flavors have time to develop fully. The addition of giant couscous near the end introduces a pleasant texture to soak up the flavorful sauce, making the meal hearty.
Serve this Moroccan chicken in bowls garnished with fresh coriander to add brightness. It's a meal that melds diverse flavors and textures, suitable for an easy set-it-and-forget-it dinner. Reheating may require adding a splash of water to loosen the sauce. Using fresh spices within six months ensures the signature flavor shines through.
Ingredients
- 3 chicken breast
- 400 g White beans canned
- 1 lemon juice and zest only
- 4 shallot diced
- 1 eggplant eggplant, diced, aka aubergine
- 1 butternut squash small; peeled and diced
- 1 red bell pepper diced
- 3 tablespoon ras el hanout
- 3 garlic crushed, clove
- 8 dried apricot diced
- 150 ml chicken stock
- 400 g tomato canned, chopped
- 1 pinch sea salt
- 1 pinch black pepper
- 80 g giant couscous Israeli style
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
- Use preserved lemons to intensify the lemon flavor in this dish.
- Adding raisins with the apricots boosts the fruity notes further.
- Top with flaked almonds for extra texture and nutty flavor.
- When reheating, add a little water if the sauce has thickened too much.
- Ensure your spices are fresh (used within six months) for best flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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