Crockpot Moroccan Chicken
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 4 Hours
2 tbsp extra virgin olive oil
2 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp paprika
1/2 tsp black pepper
1 tsp salt
1/4 tsp cayenne pepper
2 lbs boneless chicken thighs
1 sweet potato, cut chunks
3 carrots, cut in 1/2 discs
1 onion, quartered
3 cloves garlic, peeled and smashed
3 tsp ginger, grated or minced
1 zucchini, copped in chunks
2 broccoli florets, chopped
14 oz chicken broth
1 small can tomato paste
1 lemon, juiced
1/2 cup green Castelvetrano olives
1 handful parsley, chopped
Add the carrots and sweet potatoes to the crock pot.
In a small bowl mix all of the spices and oil together, to form a paste.
Rub half of the mixture over the chicken, and set to the side.
Heat a skillet over medium high heat and sear on both sides.
Remove from pan and add to crockpot (on top of carrots and potatoes).
Add the onions and garlic to the skillet and cook until soft then add the ginger.
Cook ginger for one minute.
Add onion, garlic, and ginger to the crockpot.
Add broth, tomato paste, lemon juice and remaining spice mix to the crockpot and mix with spoon.
Cook and cook for two hours.
At the third hour add in zucchini and broccoli florets.
Check chicken during the halfway mark. If chicken is cooked, pull chicken out and place to the side. Continue cooking vegetables until carrots and sweet potatoes are soft.
To serve top with parsley and lemon juice.
tips & tricks
Equipment Needed: Crock pot
Great option for freezing!
Vegetarian Option: Sub vegetable for chicken broth and chick peas for chicken. Instead of using half of the paste on the chicken add all of the paste to the crockpot.
Serve over quinoa or caulirice.