Crockpot Moroccan Chicken

Mmmm the briny deliciousness of olives matched with the sweet and sour flavor of lemons.  This meal is a nice change from typically heavy fall crockpot fare while still being warm and inviting.  Sometimes you need something bright on those dreary rainy days.  It rained ALL DAY here yesterday.  I thought Noah was going to show up in his ark.  I know that on those rainy gloomy Eeyore-esque days, we tend to reach for chili or soup.  But, lets face it, even if you love chili, how many times can you really eat it in one season without going a little bit crazy?

So take a diversion from the beans and ground meat and give this recipe a shot.  I got it from Moms With Crockpots.  I don’t know why you have to be a mom to make something in a crockpot.  I mean, I’m not a mom and I own multiple crockpots but, hey, that’s her shtick.  If you don’t like olives we probably can’t be friends….ok, I guess we can, but I may have to give you some serious side-eye.  Anyway, if you don’t like olives, you could substitute capers.  A nice briny flavor is imperative to the dish.  If you don’t like couscous you could serve this over any grain or starch that you prefer.  Wild rice would be a nice substitute. Here is the original recipe.  I made no changes.

Moroccan Chicken 2 Moroccan chicken

Crockpot Moroccan Chicken

INGREDIENTS
  • 1 teaspoon olive oil
  • 8 skinless, boneless chicken thighs
  • 1¼ cups chopped onion (about 1 medium)
  • 4 garlic cloves, minced
  • 1 tablespoon bottled minced ginger
  • 1 teaspoon grated fresh lemon rind
  • ¼ cup fresh lemon juice, divided
  • 1 (14-ounce) can chicken broth
  • 1 (13.1-ounce) jar green Greek olives, drained and pitted
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon crushed red pepper
  • 2 cups cooked couscous
  • Lemon Slices (optional)
INSTRUCTIONS
  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook a few minutes on each side or until browned. Remove chicken from pan and place in crock pot.
  2. Add all of the other ingredients (except for the couscous) to the crock pot. Top with lemon slices (optional) Cover and cook on high for 3 hours or Low for 6 hours.
  3. Serve over couscous.
Gluten Free
  1. Use gluten free chicken broth and a gluten free couscous. If you can’t find a gluten free couscous you can use a plain brown rice.

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