Tag Archives: moroccan chicken

Recipe: Slow-Cooked Moroccan Chicken

IMG_2896 (1)

This is one of my favorite recipes… no chopping required!  Serves 8.


  • 12 boneless, skinless chicken thighs
  • 4 cups tomato salsa
  • 1/4 cup dried currants or raisins
  • 1/4 cup honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 cup whole wheat cous-cous


  1. Mix all ingredients (except cous-cous) in slow cooker.
  2. Cook on high for 2-3 hours or until chicken is cooked through.
  3. Add the cous-cous in the last 5 minutes of cooking.

What’s Cooking? Sunday

imageEvery Sunday, I take time to prepare 2 dishes to last me throughout the week.  It’s a great strategy for busy people to eat healthfully.  Here’s what I’m cooking today (click the links to get the recipe):

1. French Spring Soup

This recipe turned out great.  I love finding highly rated recipes on Allrecipes.com.  I substituted olive oil for the butter and evaporated skim milk for the heavy cream to make this recipe healthier.  I also threw in some spices like garlic, basil and poultry seasoning to jazz it up.

2. Moroccan Chicken

This dish also turned out delightful.  I used chicken breasts instead of chicken thighs, doubled the spice recommendations and threw in some diced zucchini and a can of diced tomatoes to add some color and nutrients.

Here’s how my revised preparation steps looked:

Heat olive oil in a large Dutch oven over medium-high heat.  Add onion to pan; sauté for 3 minutes or until tender. Dice chicken into 1-inch cubes and add to onions.  Add ginger and next 6 ingredients (through garlic); sauté until chicken is lightly browned, about 4-5 minutes. Stir in broth, scraping pan to loosen browned bits. Bring to a simmer.  Add chicken, chickpeas, apricots, zucchini and tomatoes. Cover, reduce heat, and simmer 40 minutes or until chicken is tender.  Serve with whole wheat couscous or quinoa.  (Note: Quinoa is a whole grain that is also a complete protein!  It cooks just like rice and tastes delicious.)