Moroccan Crockpot Chicken with Chickpeas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -8-10 (3 pounds) bone-in chicken thighs (or combination of thighs and drumsticks), skin removed (I used chicken breasts)
-1 onion, coarsely chopped
-2 tablespoons tomato paste
-1 pint cherry or grape tomatoes
-1 medium to large zucchini, sliced
-2 carrots, sliced
-2 teaspoons ground tumeric
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon ground cinnamon
-1 inch ginger root, peeled and finely minced or 1/2 teaspoon ginger powder
-1/4 teaspoon cayenne pepper
-1/2 teaspoon salt and freshly ground black pepper
-1/3 cup chicken stock, low-sodium preferred
-1 (15-ounce) can garbanzo beans/ chickpeas (or cooked chickpeas), drained and rinsed
-1 bell pepper, stemmed, seeded, and sliced
-1/2 cup dried, chopped dates or whole raisins (I used raisins)
-1/2 cup green olives (I didn't use)
-4 cups cooked wholewheat couscous or brown rice, to serve (I didn't use-the dish was very filling on it's own)
-a few dashes of seasoned salt
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Directions: |
Directions:-Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the slow cooker and stir. Add the chickpeas, dried fruit, chicken, and salt and pepper.
-Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through. (I cooked on high for about 3 hours since I used chicken breast) |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Yields: 4 to 6 servings | Serving Size: 1-2 pieces of chicken and 1 cup of the stew | Calories: 444 | Previous Points: 9 | Points Plus: 8 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 188 mg | Sodium: 343 mg | Carbohydrates: 37 g | Dietary Fiber: 7 g | Sugars: 15 g | Protein: 51 g
Calories vary for chicken breasts
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