It was a slow cook meal kind of day. Tonight, super tasty and healthful Moroccan Chicken. If youve got 7 minutes in the morning you can eat this in the evening. And my 2 year old will pretty much eat any meal with California olives in it;) Moroccan Chicken 1.25 pounds boneless skinless chicken 1/2 cup red wine (of course!) 3 cloves garlic crushed 2 14.5-ounce cans diced tomatoes 2 tablespoons tomato paste 1/2 cup dried apricots, chopped 1/2 cup pitted olives, chopped 1 tablespoon grated fresh ginger 1 teaspoons ground cumin 1/2 teaspoon ground cinnamon 2 tablespoons Olive oil Salt and black pepper First, I salt and peppered the chicken, then browned in the olive oil on medium high heat (about 2 minutes each side) I removed from pan and placed in slow cooker. While pan is hot add garlic, sauté for 1 minute then add wine. Let simmer for 2 minutes to reduce. Add tomatoes, tomato paste, apricots, olives, ginger, cumin, and cinnamon to pan. Stir til heated through. Add tomato mixture to chicken in slow cooker. Cook on high for 3.5-4 hours or 7-8 hours on low. If you are really in a pinch for time, I dont see any reason you couldnt throw all of the ingredients into slow cooker at once without browning. I would just omit the wine since you cant reduce in pan. I served over couscous topped with parsley (I like the bitter against this sweeter tomatoes and apricots) with a side of steamed broccoli I used a Petit Sirah in the meal and with dinner. Paired nicely:) Adapted from Real Simple magazine. realsimple/food-recipes/browse-all-recipes/slow-cooker-moroccan-short-ribs
Posted on: Fri, 14 Nov 2014 03:35:17 +0000
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