Moroccan slow cooker chicken thighs with chickpeas, olives and herb couscous.
Here is a simple Moroccan chicken slow cooker with couscous that is easy to put together yet full of flavor and spice. I can’t count how many times I have bought a slow cooker and not use – countless. You know what I use them for transporting food and keeping them warm.
Recently, I have been cranking it up and loving it all the way. This Moroccan inspired chicken and chickpeas will satisfy your taste buds – guaranteed!
Yes, you are going to love this one too! Scout’s honor
This is what I have been doing lately when working with any meat before adding to crockpot. I season the chicken (protein) using some of the spices call for in the recipe, then brown for a few minutes, deglaze with about ½ cup liquid, according to preference (wine, juice, chicken stock). Less than 10 minutes will yield big flavors.
Ok, am not saying just throwing your chicken in the crockpot would not yield good results. What am saying is that this taste way better. Do a test taste and see for yourself.
Most Moroccan recipes call for preserve lemons, I have used it in my cooking before but do not care for it that much. By all means use it if you have any on hand or throw in a few slices of lemon.
Here I used chicken thighs, which are my go to chicken parts, partly because it is flavorful, forgiving and of course, your girl always has some on hand.
This is paired with couscous to stay within the overall exotic theme of this dinner and you know it goes from dry to dinner table in a blink of an eye.
Don’t want to use a crockpot? Just add all the remaining ingredients, cover and cook for about 40 minutes or more.
How’s that for a perfect weeknight dinner?
Moroccan Slow Cooker Chicken Stew with Chick peas
Slow cooker Moroccan Chicken with Chickpeas
- 2 Tablespoons olive oil
- 1- teaspoon ground coriander
- 3 teaspoons garlic minced
- 1- teaspoon ginger minced
- 1- teaspoon ground cumin
- 2 small bay leaves
- ½ tablespoon smoked paprika
- 1 medium onion sliced
- 8 ounce canned dice tomatoes
- ½ cup green olives
- ½ teaspoon cayenne pepper
- 1 canned chickpeas rinsed and drained
- 3/4- cup chicken stock or water
- 2 Tablespoon butter or oil
- ½ teaspoon garlic
- 2 cups couscous
- 2-½ cup water hot water
- 2-3 Tablespoon herbs parsley, basil
- Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
- Place canned tomatoes in the slow cooker
- When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet
- Add onions, garlic, smoked paprika, cumin, coriander. Salt and add cayenne pepper to taste. Stir for about 1 or 2, for the flavors to come together and bloom.
- Then add to crockpot, deglaze pan with about ¾ cup of water and to slow cooker, together with chickpeas and olives
- Cover and cook on high for about 3-4 hours. Remove and serve with cous cous
- Heat a saucepan with oil or butter. Then add onions, garlic, and salt sauté for about a minute.
- Stir in couscous to the pan, about a minute then add hot water stock/water. Reduce heat to a simmer. Cover for about 2 minutes or more, Add herbs. Fluff, adjust for seasonings.
Tips & Notes:
- This is what I have been doing lately when working with any meat before adding to crockpot. I season the chicken (protein) using some of the spices call for in the recipe, then brown for a few minutes, deglaze with about ½ cup liquid, according to preference (wine, juice, chicken stock). Less than 10 minutes will yield big flavors.
- Most Moroccan recipes call for preserve lemons, I have used it in my cooking before but do not care for it that much. By all means use it if you have any on hand or throw in a few slices of lemon.