Crockpot Moroccan Chicken

In the mood for a no fuss crockpot meal? Try this Moroccan Chicken! You can always prep all the vegetables and brown the chicken the night before,  place them in a separate container in your fridge and in the morning, voila, just dump everything in your crockpot and turn it on. Of to work you go, knowing that you will be greeted upon your arrival home to the wonderful smell of Moroccan Chicken. The only thing left to do will be to cook the couscous, which is a 5 min. wait time – quick and easy.

 Download Recipe

 Ingredients

◆ 5 chicken thigh skinless&boneless
◆ 1 med. onion diced.
◆ 1 Tbsp olive oil
◆ 1 Tbsp cumin
◆ 1 tsp cinnamon
◆ 1 Tbsp olive oil
◆ 3 carrots quartered & half lenghtwise
◆ 2 white turnips cut 1″ cubes
◆ 1 zucchini cut in half lenghtwise & sliced
◆ salt & pepper
◆ 2 cups couscous
◆ 750mL container of MOROCCAN SPICED STEW
◆ parsley as garnish

Instructions:

Heat up a skillet, add the olive oil.
Add the diced onions and cook for 3-4 minutes until translucent. Add the cumin and cinnamon. Cook for a minute. Add the chicken thighs. Cook for 3-5 minutes until chicken is browned, then place in crock pot.
Add the carrots, turnips and zucchini.
Add the 750mL of the unthawed Moroccan Spiced Stew.
Set the crock pot on high for 2 hrs and on low for another 4 hrs.

When the cooking time for the Moroccan Chicken is done:
In a separate pot, cook the couscous as directed on it’s packaging. Once the couscous is cooked, plate equal portions of the couscous on 4 plates, top with moroccan chicken and garnish with parsley.