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Moroccan Slow Cooker Chicken Stew with Chick peas

Moroccan slow cooker chicken thighs with chickpeas, olives and herb couscous that is easy to put together yet full of flavor and spice.
Course Main
Cuisine Mediterranean
Keyword chicken, chicken stew, slow cooker
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 605kcal
Author Immaculate Bites

Ingredients

Marinate Chicken

  • 5-6 chicken thighs bone in trimmed of excess fat and skin
  • 1 teaspoons salt
  • ¼ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • ½ teaspoon cumin spice
  • ½ teaspoon smoked paprika

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

Herb Couscous

  • 2 Tablespoon butter or oil
  • ½ teaspoon garlic
  • 2 cups couscous
  • 2-½ cup water hot water
  • 2-3 Tablespoon herbs parsley, basil

Instructions

  • 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

Herb Couscous

  • 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.

Notes

  1. 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.
  2. 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.

Nutrition

Calories: 605kcal | Carbohydrates: 51g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 794mg | Potassium: 511mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 6.2mg | Calcium: 60mg | Iron: 2.6mg