This chicken dish combines the ease of a slow cooker with Moroccan spices and all the healthy benefits of sweet potatoes and chick peas. Not only is it good for you, it's inexpensive, and tasty, too! And, since it simmers all day, you will have the smells of a Moroccan street fair wafting through your house. I LOVE the way this smells while it cooks! Try it, and let me know what you think!
Ingredients:
1 diced tomato, or 1 can
2 t minced garlic (as per usual, more is better)
1 onion, diced
1 t cumin
1/2 t turmeric
1/4 t cinnamon
1 t garlic salt
1/2 t ground pepper
1 t dried parsley
1 c baby carrots
2 large sweet potatoes, cut into bite size pieces
5-6 boneless, skinless chicken thighs, cut into bite size pieces
1 can chickpeas, rinsed and drained
Directions:
Put tomatoes, garlic, onion, and spices in the slow cooker, and stir to combine. Then add chickpeas, chicken, carrots and sweet potatoes, and cook on low for 8-10 hours, or on high for 4-6 hours. I start my slow cooker on high for about an hour, and then turn it down to low for the remainder of the cooking time.
I like to serve it over Basmati or white rice, with garlic naan.
This is my version of a recipe I originally found, here.
Ingredients:
1 diced tomato, or 1 can
2 t minced garlic (as per usual, more is better)
1 onion, diced
1 t cumin
1/2 t turmeric
1/4 t cinnamon
1 t garlic salt
1/2 t ground pepper
1 t dried parsley
1 c baby carrots
2 large sweet potatoes, cut into bite size pieces
5-6 boneless, skinless chicken thighs, cut into bite size pieces
1 can chickpeas, rinsed and drained
Directions:
Put tomatoes, garlic, onion, and spices in the slow cooker, and stir to combine. Then add chickpeas, chicken, carrots and sweet potatoes, and cook on low for 8-10 hours, or on high for 4-6 hours. I start my slow cooker on high for about an hour, and then turn it down to low for the remainder of the cooking time.
I like to serve it over Basmati or white rice, with garlic naan.
This is my version of a recipe I originally found, here.
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