Slow Cooker Moroccan Chicken
This chicken has a deliciously sweet flavor that kids will love as well as adults. It’s prepared in minutes, and the leftovers are amazing!
1 1/2-pounds parsnips, peeled and cut into 2-inch pieces (you can also use butternut squash or carrots)
a 14.5 oz can of diced tomatoes, drained of juices
1 medium onion, chopped
2 cloves garlic, minced
a 15.5 oz can garbanzo beans, rinsed and drained
1 cup dairy free chicken broth
1/2 cup golden raisins
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 – 3 lbs boneless, skinless chicken thighs
Put parsnips in slow cooker. Top with tomatoes, onions, garlic, beans and raisins. Pour broth over all. In separate bowl combine coriander, cumin, cinnamon, salt and pepper. Rub all over chicken pieces, and place on top of vegetables in cooker. Sprinkle any remaining spice mixture over all. Cook on low for about 8 hours, or on high for about 4. Serve over couscous or as is. Will serve 6 people.