Moroccan Chicken
Moroccan Chicken
Slow Cooker
1/2 cup chopped onions
8 oz. baby carrots
1/2 cup prunes
1 (14 oz.) can chicken broth
8 oz. bone-in chicken thighs (skinned)
1 1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
In the Slow Cooker combine the onions and carrots; add in the prunes and broth; top with the chicken. In another bowl, combine the curry powder, salt, cinnamon, pepper and red pepper flakes; sprinkle mixture over the chicken. Cover the Slow Cooker and cook on Low for 5 hours. Remove the chicken, fruit and vegetables from the Slow Cooker and spoon the juice from the Slow Cooker over each serving. Serve.
*Johnna’s tip: Basically, you want the juice from the Slow Cooker to serve as your gravy over the chicken. The flavors of the juices in the Slow Cooker have had 5 hours to marinate and mix together creating an irresistible Moroccan flavor. Serve over a bed of brown rice.
*Johnna’s tip, tip: If you don’t own a Slow Cooker, please run out and get one today! They are one of the best inventions that could’ve happened to a foodie because (1) they allow you to basically add various ingredients to a pot and let them cook themselves and (2) you get all the credit for how great the dish tastes;-)…Yaay for Slow Cookers!
Slow Cooker
1/2 cup chopped onions
8 oz. baby carrots
1/2 cup prunes
1 (14 oz.) can chicken broth
8 oz. bone-in chicken thighs (skinned)
1 1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
In the Slow Cooker combine the onions and carrots; add in the prunes and broth; top with the chicken. In another bowl, combine the curry powder, salt, cinnamon, pepper and red pepper flakes; sprinkle mixture over the chicken. Cover the Slow Cooker and cook on Low for 5 hours. Remove the chicken, fruit and vegetables from the Slow Cooker and spoon the juice from the Slow Cooker over each serving. Serve.
*Johnna’s tip: Basically, you want the juice from the Slow Cooker to serve as your gravy over the chicken. The flavors of the juices in the Slow Cooker have had 5 hours to marinate and mix together creating an irresistible Moroccan flavor. Serve over a bed of brown rice.
*Johnna’s tip, tip: If you don’t own a Slow Cooker, please run out and get one today! They are one of the best inventions that could’ve happened to a foodie because (1) they allow you to basically add various ingredients to a pot and let them cook themselves and (2) you get all the credit for how great the dish tastes;-)…Yaay for Slow Cookers!
Picture source: http://www.marrakechcuisine.com/menu.html
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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