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–+ servings
An easy slow cooker Moroccan chicken meal that is naturally gluten-free and Whole 30 compliant plus full of rich North African flavors. Recipe by Dash of Jazz

Slow Cooker Moroccan Spiced Chicken Thighs

Course: Main Course, Main Dish
Cuisine: African, American, Fusion
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories: 437kcal
Author: Jazzmine Woodard
Flavorful, tender chicken and potatoes, seasoned in the style of Moroccan tagine and made easily in a slow cooker
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Ingredients

  • olive oil
  • ½ white onion sliced
  • 3 cloves garlic sliced
  • 8 chicken thighs
  • sea salt to taste
  • black pepper to taste
  • 8 potatoes quartered
  • 2 preserved lemon or other citrus peels only, rinsed and thinly sliced
  • 2 teaspoons turmeric
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 3 teaspoons dried parsley
  • 6 tablespoons Harissa paste I used the spicy variety
  • 3 cups chicken broth or water with 1 chicken bouillon cube
  • 4 sprigs fresh mint chopped or torn

Instructions

  • Add olive oil to a cast iron skillet over medium-high heat. While it warms, season chicken thighs with sea salt and black pepper, slice garlic, and slice onion into half-inch strips.
  • Add onion and garlic to skillet and cook until the onions start to become translucent and mixture is fragrant (about two minutes). Add chicken to pan and brown on both sides (about 3 minutes each).
  • Meanwhile, mix parsley, cumin, turmeric, and cinnamon in a bowl. Remove the peels of the preserved lemon and discard the fruit. Thinly slice the peels. Cut potatoes into quarters, lengthwise.
  • In the crock of your slow cooker, layer 4 chicken thighs with half the garlic and onions, half the dry spice mix, 3 tablespoons Harissa paste, half the potatoes, then half the preserved lemon peels. Mix to coat everything well then repeat with remaining ingredients.
  • Add chicken broth or water and bouillon then cook on high for 3 to 4 hours or low for 6 hours or until chicken reaches an internal temperature of at least 175 degrees Farenheit.
  • Garnish chicken with fresh mint and serve with potatoes.

Nutrition

Calories: 437kcal | Carbohydrates: 42g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 575mg | Potassium: 1283mg | Fiber: 6g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 51mg | Calcium: 58mg | Iron: 3mg