Description
A flavorful and hearty dish featuring chicken and root vegetables, slow-cooked to perfection with Moroccan spices.
Ingredients
Scale
- 4 chicken thighs
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 sweet potato, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups chicken broth
- 1/4 cup dried apricots, chopped
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat and brown the chicken thighs on both sides.
- Place the chopped vegetables in the slow cooker.
- Add the browned chicken on top of the vegetables.
- In a bowl, mix the garlic, spices, salt, and pepper, then sprinkle over the chicken.
- Pour the chicken broth over the chicken and vegetables.
- Add the dried apricots.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a spicier dish, add a pinch of cayenne pepper.
- Feel free to substitute any root vegetables you have on hand.
- This dish pairs well with couscous or rice.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Slow-Cooker, Moroccan, Chicken, Root Veggies, Hearty, Comfort Food