Moroccan Crockpot Chicken

I have been wanting to make Moroccan food at home for a while. What makes Moroccan food delicious is the “warm” spices and slow cooking. Often Moroccan food is cooked in a tagine, which allows for slow cooking that holds in a lot of moisture. Now, I don’t have a tagine. When I was thinking of making this recipe, I thought about how I could cook the  dish without a tagine, and my trusty crockpot came to mind. (Not only that, but it makes it a lot easier for me.)

The prunes in this may seem a little strange, but they break down in the slow cooker and make a wonderful sauce. Plus, they help keep the chicken nice and juicy. This is actually surprisingly good.  I was a little suspicious of how the flavors would meld, but they do so beautifully in this dish.  I can see this soon becoming a quick and yummy favorite at our house.  Additionally, it is quite healthy and my husband says it tastes like fall. 🙂

Moroccan Crockpot Chicken adapted from The Perfect Pantry

1 medium onion, minced

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp minced garlic

1 tsp kosher salt

2 tsp olive oil

8 boneless, skinless chicken thighs, trimmed of fat

9 oz pitted dried prunes

1 Tbsp honey, or more to taste

1/4 cup + 2 Tbsp chicken broth

1 cup sliced almonds

Mint (optional)

In a bowl, mix the onion, cinnamon, nutmeg, salt, garlic and oil. Add the chicken and coat. Let marinate for 20 minutes.

Place chicken, marinade, and prunes, honey and broth in the slow cooker. Cook on high for 3-4 hours or low for 5 hours. Let cook until the last hour, then stir and add almonds.

When cooked all the way through, finish with mint.

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