© 2018 by OUR NAME IS FARM, all rights reserved 

  • Instagram Basic Black
  • Facebook Basic Black
  • Twitter Basic Black
  • Vimeo
proud member of the NYC Ag Collective
Our Name Is Farm, USA

Slow Cooker Moroccan Chicken

August 29, 2017

 

 

Serves: 4
Prep Time: 15min
Cook Time: 6-8 hours (slow cooker)



INGREDIENTS

3 lb. antibiotic-free + pasture raised chicken

whole, rinsed and patted dry

1 lemon, rinsed and sliced thin (peel on)

1 orange, rinsed and sliced thin (peel on)

1 head fennel, top + bottom removed, rinsed, sliced thin

5 cloves garlic, peeled and halved

½ pint oil cured black olives, pitted

2 tbsp. ground cumin

2 tbsp. white pepper

2 tbsp. smoked or hot paprika

2 tbsp. turmeric

1 tbsp. garlic powder

2 tbsp. kosher salt

2 tbsp. olive, canola or vegetable oil

plus 2 tbsp. more

32oz. broth or stock (chicken or vegetable)

[sub: wat

 

 

 

PREPARATION

Slice fennel, orange, lemon and garlic. Add to slowcooker with olives and 2 tablespoons of oil.

Mix spices (cumin, white pepper, paprika, turmeric, garlic powder and kosher salt) in bowl with remaining 2 tablespoons of oil.

Rinse and pat the chicken dry. Rub ⅔ of spice/oil mix all over and inside the chicken, and add the leftover mix to the vegetables in the slow cooker. Then place chicken on top of seasoned vegetables.

Wash your hands.

Pour the broth into the slow cooker. Cover with lid, and set on low heat for 6-8 hours, or until chicken is very tender.

Serve with braising vegetables and a light green salad for a perfect (and easy) lunch or dinner!

 

Share on Facebook
Share on Twitter
Please reload