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Crockpot Moroccan Chicken

I made this last night, and it's one of the best things I've ever made in the crockpot, so I had to share.

Ingredients:
2 16oz. cans of garbanzo beans (drained and rinsed)
1 15oz can diced tomatoes (drained)
1 medium size red onion (chopped)
1/4 cup golden raisins (I didn't have any, so I used chopped dried apricots instead)
2 Tbs. tomato paste
2 Tbs. water
1.5 Ts. ground cumin
Pinch of paprika
3 chicken breasts, cut into 1" cubes
2 Tbs. creamy peanut butter or nut butter of choice (I used cashew butter)
3 Tbs. chopped cilantro

OPTIONAL: 1 large red bell pepper, seeded and cut into 1" squares (The recipe calls for this, but my sweetie doesn't like peppers, so I omitted it).

1. Put the first 8 ingredients into the crock pot and stir well. Scatter the raw chicken bits on top. Cover and cook on low until the chicken is tender and cooked through (6 to 7 hours)

2. At the end, stir in the nut butter, and garnish with cilantro.

We ate this as is, with a side of steamed broccoli, but it would also be tasty served over couscous or brown rice.

Comments

( 3 comments — Leave a comment )
rgreystrix
May. 23rd, 2009 04:46 pm (UTC)
I do a lot of Moroccan cooking, so I'll have try this one out.
shalora
May. 24th, 2009 03:32 am (UTC)
This sounds /phenomenal/. I need more crockpot recipes, especially as the summer comes on and I refuse to turn on the oven in my second-floor west-facing greenhouse of an apartment!
theeflappergirl
May. 24th, 2009 03:52 am (UTC)
I'll be sure to post some more good crock pot recipes, then. I try to use my crockpot at least once a week.
( 3 comments — Leave a comment )

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