Slow Cooker Moroccan Chicken
with leftover cauliflower couscous

Name: Slow Cooker Moroccan Chicken
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 2 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 1 can Diced tomatoes (14 oz / 397 g can), drained; 1 1/2 lbs Chicken thighs, boneless & skinless; 1 tsp Cinnamon; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Ginger, dried; 1 Tbsp Harissa paste (optional, sub your favorite hot sauce); 1/2 cup Chicken stock; 3 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 1 Tbsp Grassfed butter; ~2 cups Leftover cauliflower rice; 1/4 cup Almonds, sliced

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

Travel to North Africa with this melange of spices that turns plain chicken into something incredibly special.
Smarts: We do provide non-slow cooker directions for this recipe, but we definitely recommend using a slow cooker for more tender chicken.

Dependency

Roasted Teriyaki Salmon & Brussels Sprouts

Ingredients

Metric

Servings:

Slow Cooker Moroccan Chicken:

Garlic - 3 cloves , minced
Onions - 1 , diced
Cilantro - 2 Tbsp , chopped
Apricots, dried - 2 oz , chopped
Diced tomatoes (14 oz / 397 g can) - 1 can , drained
Chicken thighs, boneless & skinless - 1 1/2 lbs
Cinnamon - 1 tsp
Coriander - 1 tsp
Cumin - 1 tsp
Ginger, dried - 1 tsp
Harissa paste (optional, sub your favorite hot sauce) - 1 Tbsp
Chicken stock - 1/2 cup

Apricot and Almond Cauliflower Couscous:

Cilantro - 3 Tbsp , chopped
Apricots, dried - 2 oz , chopped
Grassfed butter - 1 Tbsp
Leftover cauliflower rice - ~2 cups
Almonds, sliced - 1/4 cup

Prep

Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
For chicken and cauliflower couscous | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.
[Optional step] Brown chicken - Sprinkle chicken with some salt and pepper. Heat a skillet over medium-high heat and add some cooking oil. Add chicken to heated oil and sear on both sides for 2 to 3 minutes.
If slow cooking - Place chicken, cinnamon, coriander, cumin, ginger, garlic, onions, apricots (just chicken’s portion), diced tomatoes, harissa, and chicken stock in slow cooker. Cook on high for 3 to 4 hours OR low for 6 to 8 hours. (If you don’t own a slow cooker, chop chicken into bite-sized pieces. Then heat a Dutch oven or saute pan over medium-high heat. Add some oil and then saute garlic and onions for ~3 minutes. Add remainder of the ingredients and saute for 20 to 25 minutes, stirring frequently until chicken is cooked through. Please note, this dish is meant to be a slow cooker dish and the chicken will be much more tender in slow cooker.)

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Make

Heat a saucepan over medium heat. Add butter. Once butter has melted, add leftover cauli rice and apricots. Stir until heated through.
Fold cilantro (just cauliflower couscous’ portion) and sliced almonds into couscous.
Season Moroccan chicken to taste with salt, harissa, and / or spices. You can shred chicken with a fork in the slow cooker or just serve it whole (they'll be super fork tender!). Enjoy chicken with chopped cilantro and cauliflower couscous on the side.

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