Home » Everyday Meals » Moroccan Slow Cooker Chicken Stew With Chickpeas
Moroccan Slow Cooker Chicken Stew With Chickpeas
READY IN:3hrs 15mins
INGREDIENTS
Marinade
5 -6chicken thighs, bone in
1teaspoonsalt
1⁄4teaspoonminced ginger
1⁄2teaspoongarlic, minced
1⁄2teaspooncumin
1⁄2teaspoonsmoked paprika
Moroccan Chicken
2tablespoonsolive oil
1teaspoonground coriander
3teaspoonsgarlic, minced
1teaspoonginger, minced
1teaspoonground cumin
2smallbay leaves
1⁄2tablespoonsmoked paprika
1mediumonion, sliced
8ounces canned dice tomatoes
1⁄2cupgreen olives
1⁄2teaspooncayenne pepper
1canned chick-peas, rinsed and drained
3⁄4cupchicken stock or 3/4cupwater
DIRECTIONS
Place 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.
