Moroccan Slow Cooker Chicken recipe with Almond Millet

Moroccan_chickNow that the cookbook is really coming along, I’m deciding which recipes to include. When I looked at the recipe for Moroccan Chicken, I realized it would do well in the crock pot (or slow cooker; one’s just a brand name). In the cookbook, it’s made in a pan but I wanted to try a variation to include. So, here it is.

The bottom line was a delicious combination of flavors and very tender chicken. You can use chicken breast but the thighs come out better when cooked with this method. I chose millet because it’s very nutritious and different from rice or pasta. The almonds offer a wonderful crunch and flavor to the dish. If you are a vegetarian, omit the chicken and add an extra can of garbanzo beans.

tom_pasteIf you never know what to do with leftover tomato paste, check out this tip. Place remaining tomato paste in a small plastic bag and squeeze out most but not all of the air. Make divisions in the bag and place in the freezer. When you need a tablespoon or so, it’s easy to break off a part and the paste will defrost in minutes. This is an example of a tip I’ll be providing in the cookbook.

Back to the recipe. The night I made this, the children ate the chicken but not the other ingredients. Since they both like cinnamon, I assumed they would like it but of course, assumed wrong. At first, I was disappointed but then realized that at least they ate something sort of different.

A large part of feeding children is just introducing different flavors and textures. Maybe next time they will be more adventurous and try the garbanzo beans (which they normally eat; go figure). After tasting it myself, it’s definitely a winner and cookbook-worthy! I hope you’ll try it.

Moroccan Slow Cooker Chicken

1 medium onion, diced
1/2 tsp each cumin, coriander, cinnamon and pepper
1-2 garlic cloves, chopped
1 tsp salt
1- 1 1/2 lbs boneless skinless chicken thigh
14 oz can of diced tomatoes
1/2 c water (use the tomato can)
14 oz can of drained, rinsed garbanzo beans
1 Tbl brown sugar
1/4 c raisins
1/3 c chopped, dried apricots
2 Tbl tomato pasteonion_pot_mchicken

Add the onions first and then the spices, making sure to sprinkle all over. Add garlic and salt.chick_thg_pot
Add chicken thighs on top.chick_peas_mchick

Add remaining ingredients. Cook on High for 3 hours.

After it’s been cooking for a while, give it a stir so the tomato paste is all incorporated. Serve over Almond Millet.
Almond Millet

1 c millet, rinsed
2 1/2 c water
Pinch of salt
2 tsp butter
1/2 c toasted, sliced almonds

In a pot, add millet to water with the salt. Bring to a boil, cover and lower to a simmer. Cook about 25-30 minutes or until all of the water is absorbed. Add butter and almonds and serve.


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One Response to Moroccan Slow Cooker Chicken recipe with Almond Millet

    h June 18, 2010 at 3:41 am #

    Yum!!! This was SOOOO delicious. I loved the complex warm flavors.

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