Dee Dee’s Delights Crock Pot Moroccan Chicken

This crock pot moroccan chicken was submitted by Dee Dee’s Delights. It’s look absolutely delicious, not to mention extremely easy. Here is how she does it:  

  • 6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
  • 2 tablespoons flour or cornflour
  • 2 large onions, chopped
  • 3-4 garlic cloves, chopped finely
  • 1-2 tablespoon extra virgin olive oil
  • 1 inch fresh ginger root, finely chopped
  • 1 (6 ounce) dried apricots
  • 2 tablespoons tomato paste
  • 1 (28 ounce) can chopped tomatoes
  • 1 (28 ounce) can chickpeas
  • 2 carrots, peeled & diced
  • 3 tablespoons honey
  • 1/2 pint chicken stock
  • 1 teaspoon saffron or turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • salt and black pepper
  • chopped fresh Cilantro to garnish

Directions: PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first! Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well. Pour the tomato, onion & spice mix into slow cooker. Add chicken & chickpeas & mix well. Add dried apricots and carrots making sure they are covered by juice. Give it a gentle but good stir to mix everything together well. Cook on high for about 3 to 4 hours. 

  1. I definitely will be using turmeric instead of saffron. Strictly an affordability decision.
  2. I would guess that you could use a 4 quart or larger crock pot for this.
  3. It should be able to be cooked on low for 6 – 8 hours.

Thanks for sharing!

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