Crockpot Moroccan Chicken with Green Olives
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 3-4 Hours
6 skinless chicken thighs, seasoned with salt and pepper
1 cup pitted castelvetranos green olives, chopped
1/2 yellow onion, sliced
3 coves garlic, chopped
1 1/2 cup chicken broth
2 tsp paprika
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1 tsp salt
1/2 tsp pepper
1 lemon, zested
1 can chick peas, drained
1 1/2 cup broccoli, chopped
1 zucchini, chopped
4 lemon slices, for serving
parlsey, for topping
Add chicken thighs, broth, green olives, onions, garlic, and spices to the crockpot.
Mix well and set on low for 3 hours (if you are home stir once or twice but not necessary).
After 3 hours (or an hour before you are ready to eat) add vegetables. I used broccoli and zucchini. You can also add in chickpeas at this time.
Cook until vegetables are tender.
Before serving, add lemon zest.
Top with lemon juice and chopped parsley.
Serve over caulirice, brown rice, quinoa or eat plain.
tips & tricks
Vegetarian Option: Add chick peas instead of chicken and
vegetable stock instead of chicken stock.
Mix up the vegetables! You can also use squash and carrots.
Great recipe to freeze!