About this recipe:This Moroccan slow cooker chicken recipe is the perfect blend of sweetness and spice.
2 tablespoons olive oil
8 skinless, boneless chicken thighs, cut into 2.5cm pieces
1 aubergine, cut into 2.5cm cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
60g dried sultanas or cranberries
65g chopped dried apricots
500ml chicken stock
2 tablespoons tomato puree
2 tablespoons lemon juice
2 tablespoons plain flour
2 teaspoons garlic granules
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
3/4 teaspoon ground black pepper
salt to taste
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Method Prep:30min › Cook:5hr › Ready in:5hr30min
Heat olive oil in a frying pan over medium-high heat. Place the chicken pieces and aubergine in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the pan from the heat.
Place the browned chicken and aubergine in a slow cooker. Layer the onion, carrots, dried cranberries and apricots over the chicken.
Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic granules, cumin, ginger, cinnamon and ground black pepper in a bowl. Pour the stock mixture into the slow cooker with the chicken and vegetables.
Cook on High setting for 5 hours, or on Low setting for 8 hours.
Bring water to the boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
This was delicious. I didn't have an aubergine so I added half a finely chopped red chilli and a good dollop of mango chutney. I thickened it with McDougalls thickening granules when it was cooked - it doesn't go lumpy or alter the flavour. It took less than 5 hours to cook - 1 hour on high and 2 on low. - 07 Sep 2011
I am in love with this recipe! It is the first meal I've ever made from this website, and I did it exactly as described, using the sultana option rather than cranberries, and it has turned out wonderfully! Thankyou so much for sharing this recipe! Have to say I'm too greedy to make this go eight portions though. LOL - 19 Oct 2011