Chicken Marrakesh

Chicken Marrakesh

Far from a blah work day dinner, this slow-cooker meal can be put together in the morning while the coffee’s brewing or the night before and refrigerated. The most time consuming part? Measuring out the spirited spices. The soul-soothing results, my dear, will definitely whisk you away to the Kasbah.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 cup (250 mL) orange juice
  • or
  • 1 cup (250 mL) chicken broth
  • 3 tbsp (45 mL) cornstarch
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) cumin, ground
  • 2 tsp (10 mL) paprika
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) nutmeg
  • 1 tsp (5 mL) salt
  • 8 bone-in chicken thighs
  • or
  • 8 bone-in chicken drumsticks
  • or
  • 4 bone-in chicken breasts
  • 1 onion(s), small, chopped
  • 2 cups (500 mL) baby carrots
  • 1 cup (250 mL) squash, cut into 2 inch (5 cm) pieces
  • 1 cup (250 mL) green olives, preferably wine cured
  • or
  • 1 cup (250 mL) mixed olives, preferably wine cured

Instructions

  1. Turn the slow cooker to high. Pour in orange juice or chicken broth. Add the cornstarch and stir until dissolved and no lumps remain. Stir in the honey. Measure in the spices and stir to blend.

  2. Pull the skin off the chicken and discard. Trim off excess fat. Place chicken in the spice broth and turn until richly coated. Position pieces bone-side up and push down in the broth. Chop the onion and scatter overtop. Use the back of a spoon to push onion into the broth. Scatter carrots on top. Pit and coarsely chop the olives and stir in.

  3. Cook on high for a maximum of 4 hours. Stir if you can after 3 hours so the carrots become immersed in the sauce.

Dark meat is the best choice for the slow cooker because white meat overcooks quickly. Always remove chicken skin because it becomes flabby and without a skin barrier the sauce flavors have a chance to infuse the chicken meat. Four hours is the maximum time to cook chicken in a slow cooker.

LIVEN IT UP: When the chicken dish is cooked, stir in a cup or two of frozen peas and continue heating until they’re hot, about 5 minutes.

Nutrition Info

  • Per 340 g serving Amount
  • Calories 330
  • Protein 24 g
  • Fat 12 g
  • Saturated Fat 3 g
  • Carbohydrate 32 g
  • Fibre 5 g
  • Sugar 15 g
  • Cholesterol 95 mg
  • Sodium 1290 mg
  • Per 340 g serving % Daily Value
  • Potassium 17
  • Calcium 10
  • Iron 15
  • Vitamin A 240
  • Vitamin C 80
  • Vitamin B6 30
  • Vitamin B12 20
  • Folate 21
  • Magnesium 23
  • Zinc 27

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