Moroccan chicken …Warm and gently spicy, this dish goes well with couscous or rice. For an extra Moroccan-style treat, serve up hot, minted green tea as well.
2.5 lb chicken thighs, skinless on the bone
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp coriander, ground
1/2 tsp pumpkin pie spice mixture
1.5 cups chicken broth
15 oz can of tomatoes, drained and diced
15 oz can of white kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
1 onion, chopped
1/2 cup dried apricot, chopped
Put your chicken thighs, cumin, salt, pepper, coriander and pumpkin pie spice into a large resealable plastic bag and leave it in the refrigerator overnight. Then throw all the other ingredients into your slow cooker, take the chicken out of its bag and put that on top of the vegetable mixture. Put the lid on the pot and cook for at least 5 hours on a low heat setting until the chicken’s completely cooked through. If you’re using the liquid as well as the chicken from this dish, skim the fat off first.
Serves: Up to 6