READY IN: 3hrs 15mins
Marinade 5 -6chicken thighs, bone in 1teaspoonsalt 1⁄4 teaspoonminced ginger 1⁄2 teaspoongarlic, minced 1⁄2 teaspooncumin 1⁄2 teaspoonsmoked paprika
Moroccan Chicken 2tablespoonsolive oil 1teaspoonground coriander 3teaspoonsgarlic, minced 1teaspoonginger, minced 1teaspoonground cumin 2smallbay leaves 1⁄2 tablespoonsmoked paprika 1mediumonion, sliced 8ounces canned dice tomatoes 1⁄2 cupgreen olives 1⁄2 teaspooncayenne pepper 1canned chick-peas, rinsed and drained 3⁄4 cupchicken stock or 3/4cupwater
DIRECTIONSPlace chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.Place canned tomatoes in the slow cooker.When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.Add onions, garlic, smoked paprika, cumin, and coriander Add salt and cayenne pepper to taste. Stir for about 1 or 2 minutes for the flavors to come together and bloom. Then add to crockpot, deglaze pan with about ¾ cup of broth, and add to slow cooker, together with chickpeas and olives.Cover and cook on high for about 3-4 hours. Remove and serve with cous cous.
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