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Slow Cooker Moroccan Chicken
with leftover cauliflower couscous

Active: 30 min Total: 6 hr 30 min
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.
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Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
  2. For chicken and cauliflower couscous | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. [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.
  5. 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

  1. Heat a saucepan over medium heat. Add butter. Once butter has melted, add leftover cauli rice and apricots. Stir until heated through.
  2. Fold cilantro (just cauliflower couscous’ portion) and sliced almonds into couscous.
  3. 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.

Nutrition Facts

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Reviews

Ratings

Original (129)
Gluten-free (11)
Paleo (15)
Vegetarian (11)

53 reviews

This was a big hit and the leftovers were delicious, too.

By: Rachel
Posted: Jan 19, 2017
Diet: Original
0 Helpful

Great tasting! Should have ground my coriander and cumin; the seeds were unpleasant. I forgot about the yogurt but it didn't matter.

By: Brittany
Posted: Jan 04, 2017
Diet: Original
0 Helpful

Favorite thing we have made here.

By: jared
Posted: Feb 25, 2016
Diet: Original
0 Helpful

Amazing dish, so easy and so tasty!

By: Alice
Posted: Feb 06, 2016
Diet: Original
0 Helpful

This dish was excellent. Different that what we normally make, but still delicous. We made 6 servings to bring to work during the week for lunch.

By: Jacalyn
Posted: Jan 29, 2016
Diet: Original
0 Helpful

I didn't add yogurt. I used crushed instead of diced tomatoes, dates instead of apricots, added more garlic and didn't add a hot sauce. Yummy...

By: Terri
Posted: Jan 07, 2016
Diet: Paleo
0 Helpful