Saturday, December 28, 2013

Slow Cooker Moroccan chicken Stew


I got some wonderful presents this Christmas. One of them was a slow cooker. I wish I had this three years ago when my son was a newborn and cooking was a luxury but I am glad I finally have one. It is great to use overnight when a busy day comes or when lots of people are coming over and time for other preparations is needed. This recipe serves four to six people. 
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tsp cumin
  • 2 tsp paprika
  • 2 tsp turmeric
  • 1 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 5 boneless, skinless chicken breasts, diced
  • 1 medium sweet potato, cubed
  • 2 medium carrots, sliced
  • 5 cloves garlic, crushed
  • 1 1/4 cup crushed tomatoes
  • 1 cup water
yogurt (optional) 
In a large pan, preheat olive oil over medium high heat.
Add onion, sauté until beginning to soften about 2-3 minutes.
Meanwhile, coat diced chicken bit by bit in spice mixture.
Add chicken to pan and brown - about 4-5 minutes.
Add garlic, sweet potato, carrots and remaining spice mixture. 
Cook for 2 minutes.
Place chicken and vegetables into slow cooker.
Add crushed tomato and water to the pan you cooked the vegetables and chicken in. 
Stir to loosen up brown bits on bottom of the pan.
Dump liquid into slow cooker.
Cook on low heat for five hours. 
Obviously this can be cooked in a normal pot for just an hour. 
Serve with rice and some greek yogurt on the side. 

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