Sunday, November 3, 2013

Sunday= Slow Cooker Time!

I splurged on some dried apricots to make this delicious Moroccan inspired slow cooker chicken dish. Combined with pistachios, couscous, and chickpeas, the apricots really gave this simple chicken dish the flavors of Morocco. It makes a lot of couscous, so you could easily throw two chicken thighs into the slow cooker and split it with someone else. I was happy keeping the entire plate to myself. One day I hope to visit Morocco and see how my Mediterranean recipes really measure up...
slow cooker chicken and couscous (14)
Slow Cooker Moroccan Chicken and Couscous
serves 1-2
1-2 chicken thighs, skin removed
1 cup chicken broth
¼ cup dry chickpeas
5 dried apricots
½ tsp garlic powder
½ tsp ground cumin
dash of cayenne pepper
1/3 cup dry couscous
1-2 tbsp dry roasted pistachios
Rinse the chickpeas, and soak them overnight covered in one inch of water. Drain the water off of the chickpeas, and put them into a 2 quart crockpot along with the spices, chicken, broth, and apricots. Cover and cook on HIGH for 3 hours. Before turning the crockpot off, stir the couscous into the broth, put the lid back on, and let it cook for another five minutes. Serve topped with pistachios.  

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