Ingredients
-
2
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1
-
1/2
-
2
-
4
-
6
-
1
-
1/4
-
2
-
3
Directions
Crockpot Moroccan Chicken, Delicious recipe adapted (made easier and more suited to laziness) from one I found on Mothering com Really great flavors Original poster suggests browning the chicken, onions in a pan, and then toasting the spices but I opted to skip all of that and just throw everything in the pot Works marvelously 🙂 Note: if you’re using frozen carrots, wait until the last 30 or 45 minutes of cooking time to add them Serving suggestions: Serve with couscous or rice and a green veggie (like a side of peas or make a salad) , Delicious recipe adapted (made easier and more suited to laziness) from one I found on Mothering com Really great flavors Original poster suggests browning the chicken, onions in a pan, and then toasting the spices but I opted to skip all of that and just throw everything in the pot Works marvelously 🙂 Note: if you’re using frozen carrots, wait until the last 30 or 45 minutes of cooking time to add them Serving suggestions: Serve with couscous or rice and a green veggie (like a side of peas or make a salad)
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Steps
|
1
Done
|
Heat Cooking Oil in Large Frying Pan on Medium. Add Onions Garlic and Gingerroot. Cook Fo 5 to 10 Minutes, Stirring Often, Until Onion Is Softened and Starting to Brown. |
|
2
Done
|
Add Chili Powder, Cardamom and Cumin. Heat and Stir For 1 to 2 Minutes Until Fragrant. Transfer to 3 1/2 Quart Crock Pot. |
|
3
Done
|
Add Chicken, White Wine or Broth, Honey, Cinnamon Stick, and Salt. Stir. Cook, Covered, on Low For 7 to 8 Hours or on High For 3 1/2 to 4 Hours. |
|
4
Done
|
Stir Orange Juice Into Cornstarch in Small Bowl. Add to Crock Pot. Stir. Cook, Covered, on High For About 15 Minutes Until Boiling and Thickened. Remove and Discard Cinnamon Stick and Cardamom Pods. |
|
5
Done
|
Sprinkle With Almonds. |
|
6
Done
|
Tip: to Bruise Cardamom, Pounds Pods With Mallet or Press With Flat Side of a Wide Knife to "bruise," or Crack Them Open Slightly. |
