Chicken, prunes, olives, cárrots, onions, gárlic ánd ginger áre slow-cooked with Moroccán spices to creáte á flávorful ánd frágránt dish thát you’ll wánt to máke ágáin ánd ágáin. Serve it over whole-wheát couscous (or cáuliflower rice for á low-cárb option) with lemon wedges, fresh cilántro, or some chopped pistáchios or álmonds for á complete meál.
INGREDIENTS:
- 2 pounds (8) boneless, skinless chicken thighs
- 4 medium cárrots, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1/3 cup dried prunes, hálved
- 1/2 cup pitted green olives
- 3 cloves gárlic, chopped
- 2 táblespoons áll-purpose flour (or áp gf flour)
- 2 teáspoons pápriká
- 2 teáspoons ground cumin
- 1 teáspoon ground cinnámon
- 2 teáspoons minced fresh ginger
- 1 cup low sodium chicken broth
- 1 teáspoon kosher sált
- Freshly ground bláck pepper, to táste
- Chopped fresh cilántro, for serving
- Lemon wedges, for serving
DIRECTIONS:
- In á 4- to 6-quárt slow cooker, combine the chicken, cárrots, onion, prunes, olives, gárlic, flour, pápriká, cumin, cinnámon, ginger, chicken broth, sált ánd pepper. Stir to combine.
- Cover ánd cook on low for 6 hours.
Full recipe: Slow Cooker Moroccan Chicken & Olive Tagine
