Slow Cooker Moroccan Chicken & Olive Tagine
—·American
Ingredients
- 2 pounds 8 boneless, skinless chicken thighs
- 4 medium carrots (cut into 1-inch pieces)
- 1 medium yellow onion (chopped)
- 1/3 cup dried prunes (halved)
- 1/2 cup pitted green olives
- 3 cloves garlic (chopped)
- 2 tablespoons all-purpose flour (or ap gf flour)
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons minced fresh ginger
- 1 cup low sodium chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- Chopped fresh cilantro (for serving)
- Lemon wedges (for serving)
Instructions
3 steps
- 1
In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.
- 2
Cover and cook on low for 6 hours.
- 3
When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
399cal
Protein
46.0g
Carbs
24.0g
Fat
13.0g
Fiber
5.0g
Sugar
10.0g
Sodium
843mg
