Winter Recipe- Slow Cooker Moroccan Chicken
Slow Cooker Moroccan Chicken
Nutritionist Issy White has chosen this awesome slow cooker recipe to help warm you up during these winter months.
Slow cookers are one of the easiest ways to get a nutritious, home-cooked meal on the table with minimal effort. Simply add your ingredients in the morning, let everything simmer away throughout the day, and come home to a warm, hearty dinner that’s ready to go. Because the cooking happens low and slow over several hours, the flavours have plenty of time to develop, tougher cuts of meat become beautifully tender, and you can easily sneak in extra vegetables without much extra prep.
They’re also a great option if you’re short on time or energy after a long day — there’s no need to stand over the stove, and most recipes only take a few minutes to prep before you can set and forget.
Fun fact: A slow cooker set on low for an 8-hour day uses about the same amount of electricity as a light bulb!
Ingredients
- 1 kg chicken thighs, de-boned and roughly chopped
- 1 onion, diced
- 2 leeks, diced
- 425 g canned diced tomato
- 4 cups butternut pumpkin, diced
- 425 g canned chickpeas, rinsed
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs ground cinnamon
- 1 tsp salt
- 1 tsp ground black pepper
- 3 garlic cloves, minced
- 1 tbs tomato paste
- 1 tbs lemon rind, grated
- 1/2 cup chicken stock (liquid)
- 1/4 cup coriander, finely chopped
- 3 tbs lemon juice
- 1/3 cup sultanas
- Bag of baby spinach
Method
- Place all the ingredients, except the lemon juice and sultanas, in the slow cooker. Stir to combine.
- Cook on low for 6 hours, or on high for 3 hours.
- Stir in the lemon juice and sultanas and heat for 15–30 minutes.
- SportsFit’s hot tip from nutritionist Issy White — stir in a bag of baby spinach toward the end of the slow cooking to add some veggies into this yummy recipe.
- Serve with couscous and a garnish of coriander and enjoy!
This original recipe is courtesy of Australia’s Best Recipes.
Issy White
Nutritionist
