I did something this Sunday that I rarely do, I served leftovers from last night’s meal. The reason I did this was because last night’s dinner was so good, that I wanted to have it again to see if the flavours were even better after having the chance to blend for an additional 24 hours. As it turned out, the flavours were even more delicious the second time around. So…this is a meal that can be served to guests and served as leftovers and still be amazing.
The dinner was another crock-pot meal mainly because we had a a few of our friends over last night and I decided early on I wanted to serve some comfort food. I love Moroccan food, and If I find something like a tagine to make in a crock-pot it really gets my attention. Slow cooking is the best way to liven up the spices and make rich delicious dishes that are often cooked for hours when they are prepared in their home country. You could also cook this dish in a Tagine pot. There are quite a few ingredients for this dish but believe me, the exta effort is worth it! I had it cooking for most of the day on low and although I had a bit of a panic in the afternoon, (because there was too much cayenne) the end result was fantastic and my guests all asked for the recipe. I have adjusted the recipe so you don’t have to go into panic mode when you taste it.
This Moroccan chicken is so rich with flavour it’s hard to describe. It’s a bit sweet because of the honey and apricots, it’s a bit sour because of the lemons, and the earthiness of the chicken balance the flavours out. When all of these are combined with the spices the mixture is magical.
Fantastic Moroccan Chicken in the Crock-pot
This dish serves 8-10 people and you still might have a bit of leftovers.
- 12 chicken skinless thighs with bones in (or approximately 3 lbs. of mixed chicken meat)
- 3 Tbsp potato starch
- 3 large onions chopped
- 5-6 garlic cloves minced
- 2-3 Tbsp. coconut oil
- 2 inches fresh gingerroot, finely chopped
- 6 ounces dried apricots cut in quarters
- 6 ounces prunes quartered
- ¼ cup tomato paste
- 3 (14 ounce) cans chopped tomatoes
- 4 large carrots peeled and sliced
- 1/3 cup honey
- 1 pint chicken stock
- 2 thin sliced lemons
- 2 pinches saffron or 1 ½ teaspoons turmeric
- 2 teaspoon ground coriander
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper(optional)
- salt and black pepper
- chopped fresh cilantro(optional)
- Sauté onions in coconut oil for 5-7 minutes or until soft.
- Take approximately ¼ cup of chicken broth and mix it with the potato starch until all the lumps disappear. Add the remaining stock and starch mixture to the onions and mix well. Add honey and tomato paste and mix well.
- Add carrots and continue cooking for several minutes.
- Add herbs, spices & finely chopped ginger with salt & pepper to taste.
- Add chopped tomatoes, and stir until mixed.
- Place this mixture in a large crock-pot.
- Put the dried apricots, prunes in the crock-pot and place the chicken on top of the mixture. Mix all of the ingredients together until all is covered.
- Cook on low for 6-8 hours (depending on your crock-pot) until chicken is well cooked and falling off the bones.
- If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
- If you wish to thicken the sauce, take some water and mix potato/corn starch until they are lump free, and then pour into the pot and stir. Don’t use too much or the dish will become too thick.
- Serve with brown rice, cooked with raisins in chicken broth and green beans sautéed with slivered almonds. I added some naan bread to the mixture as well. (I didn’t make the naan bread, I got it as take out from one of our local Indian restaurants.)
When dinner was served, our guests were thrilled with the results. They all (the women anyway) asked for the recipe.
Because Friday was Dennis’ birthday, and we hadn’t had any birthday cake yet so I decided to make a gluten-free carrot cake with a cream cheese icing for dessert. He thought he’d died and gone to heaven and it was a great hit. It was made with almond flour and I make it often when I want to serve something a little fancier for dessert.
Because all the cake was eaten last night, I saved a few carrot cupcakes with cream cheese icing to serve on Sunday night. That was a great surprise as well. Even mom had a chance to taste some birthday cake. BTW, the cream cheese icing was made with tofu cream cheese. Everyone loved it!
See you next week when I’ll look for something completely different.