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Recipe: Slow-Cooker Chicken Marrakesh

Cami’s recent Chicken Tikka Masala recipe got my cooking bug buzzing. For those who don’t know, Eric served a mission in India for two years so his love for curries and spices is almost as strong as his love for me. I said almost.

So last night I decided I wanted to try a Moroccan inspired dish for dinner– Slow Cooker Chicken Marrakesh– and it turned out absolutely delicious! Eric even came home for lunch today for seconds (he’s currently chowing down on it as I post this). The recipe calls for cinnamon and I have been loving its aroma in our apartment. The look, taste, and smell of this dish will be perfect for fall.  I would recommend you seriously consider using this dish for a dinner party during the holidays.

INGREDIENTS

  • 1 onion, sliced
  • 2 cloves garlic, minced (optional)
  • 2 large carrots, peeled and diced (I didn’t use carrots)
  • 2 large sweet potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes

DIRECTIONS

Place onion, minced garlic, carrots, sweet potato, garbanzo beans, chicken and tomatoes into the slow cooker. Then, in a separate bowl, mix the spices so they are evenly spread throughout. Pour spices over the ingredients in the slow cooker and stir. Cook for about 4 hours on low, or until chicken is cooked thoroughly and the sweet potatoes are soft.

I must mention, we are BIG fans of the Garam Masala spice and I opted out on the turmeric and used it instead. I will probably use the Garam Masala again next time, however, I wanted to give you guys the recipe I had originally planned on using. I believe the turmeric will cause the dish to look more yellow in color. Also, Eric likes his dishes on the spicy side so I added a lot more cumin, cinnamon, and turmeric (in our case Tikka Masala). For the rice, I added some ginger and salt to it for kicks and giggles.

 

  • September 14, 2012 - 10:35 pm

    Collette - Hey, great recipe, can you tell me how many it serves? Thanks.

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