Crock Pot Moroccan Chicken
"Cardamom and cinnamon unite with a variety of spices to produce a spicy, yet subtly sweet taste reminiscent of many Moroccan dishes. Serve over rice or couscous."
photo by Outta Here
- Ready In:
- 7hrs 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 teaspoons cooking oil
- 2 cups thinly sliced onions
- 2 garlic cloves, minced
- 1⁄2 teaspoon finely grated gingerroot
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 lb boneless skinless chicken thighs, halved
- 1⁄2 cup dry white wine or 1/2 cup chicken broth
- 2 tablespoons honey
- 4 inches cinnamon sticks
- 6 green cardamoms, bruised or 1/4 teaspoon ground cardamom
- 1 dash salt
- 1⁄4 cup orange juice
- 2 teaspoons cornstarch
- 3 tablespoons slivered almonds, toasted (optional)
directions
- Heat cooking oil in large frying pan on medium. Add onions garlic and gingerroot. Cook fo 5 to 10 minutes, stirring often, until onion is softened and starting to brown.
- Add chili powder, cardamom and cumin. Heat and stir for 1 to 2 minutes until fragrant. Transfer to 3 1/2 quart crock pot.
- Add chicken, white wine or broth, honey, cinnamon stick, and salt. Stir. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
- Stir orange juice into cornstarch in small bowl. Add to crock pot. Stir. Cook, covered, on high for about 15 minutes until boiling and thickened. Remove and discard cinnamon stick and cardamom pods.
- Sprinkle with almonds.
- Tip: To bruise cardamom, pounds pods with mallet or press with flat side of a wide knife to "bruise," or crack them open slightly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great flavors and so easy! This one is will be great for making in the RV this winter. Made the house smell good, too! Made for Fall 2008 PAC. -
I made this for a special lunch and everyone enjoyed it. I love the fact I just put the crock pot on in the morning and by lunchtime it was ready. Which was perfect to catch up with family who I haven't seen for a long time, yet the taste of the food was not compromised. It was delicious. Thank you Crafty Lady 13
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>
