Go Back
–+ servings
Slow Cooker Moroccan Chicken in a bowl topped with coriander leaves.
Print Recipe
5 from 12 votes

Slow Cooker Moroccan Chicken

This easy Slow Cooker Moroccan Chicken combines tender chicken, ras el hanout, apricots, lemon, vegetables and beans for a warming, flavour-packed family dinner with just 10 minutes of prep.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Diet: High Fibre, High Protein, Low Fat
Allergen: Gluten, Sulphites
Servings: 6 servings
Calories: 350kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 650 g of Chicken breast
  • 3 tablespoons of Ras el hanout
  • 235 g of Cannellini beans canned; drained weight
  • 1 tablespoon of Lemon juice
  • 1 teaspoon of Lemon zest
  • 4 Shallots diced
  • 1 Aubergine (eggplant) diced
  • 1 Butternut squash small; peeled and diced
  • 1 Red bell pepper diced
  • 3 Garlic clove crushed
  • 8 Dried apricots diced
  • 400 g of Chopped tomatoes canned
  • 150 ml of Chicken stock
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • 80 g of Giant (Israeli) couscous
  • Fresh coriander (cilantro) optional; to serve
UK Metric Measures - US Customary Measures

Instructions

  • Season the chicken: Put 650 g of Chicken breast into the slow cooker and sprinkle over 3 tablespoons of Ras el hanout.
    • Try to coat the chicken fairly evenly so that the spices flavour the meat as well as the sauce.
  • Add the vegetables and sauce ingredients: Add 235 g of Cannellini beans, 1 tablespoon of Lemon juice, 1 teaspoon of Lemon zest, 4 Shallots (diced), 1 Aubergine (eggplant) (diced), 1 Butternut squash (diced), 1 Red bell pepper (diced), 3 Garlic clove (crushed), 8 Dried apricots (chopped), 400 g of Chopped tomatoes and 150 ml of Chicken stock.
  • Season: Season with a ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
  • Slow cook: Put the lid on and cook on high for 3-4 hours or low for 6-7 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
    • Try not to keep lifting the lid to check it. Every time the lid comes off, heat escapes and the cooking time can increase.
  • Cook the couscous: About 15 minutes before the chicken is ready, cook 80 g of Giant (Israeli) couscous according to the packet instructions.
  • Shred and serve: Shred the chicken using two forks and stir it back through the vegetables and sauce.
  • Stir through the cooked giant couscous, then serve with plenty of Fresh coriander (cilantro).

Notes

  • Use fresh ras el hanout. An old jar of spices can make the whole dish taste flat.
  • Keep the lemon in. That little bit of acidity is important because there are several naturally sweet ingredients in the sauce.
  • Cut the butternut squash into fairly chunky pieces so it doesn't completely disappear during slow cooking.
  • Don't add lots of extra stock. Slow cookers hold on to moisture and the vegetables release more as they cook.
  • Keep the spice level family friendly, then put harissa or chilli on the table for anyone who wants more heat.
  • And don't forget the finishing touches. Fresh coriander, lemon and a few toasted flaked almonds can make a very simple slow cooker dinner feel much more special.

Nutrition

Serving: 1portion | Calories: 350kcal | Carbohydrates: 52g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 451mg | Potassium: 1453mg | Fibre: 11g | Sugar: 15g | Vitamin A: 14468IU | Vitamin C: 72mg | Calcium: 183mg | Iron: 7mg

See this recipe on the site by scanning this QR code:

QR Code