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Slow Cooker Moroccan Chicken and Olive Tagine
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2 pounds 8 boneless, skinless chicken thighs. 4 medium carrots, cut into 1-inch pieces. 1 medium yellow onion, chopped.
1/3 cup dried prunes, halved. 1/2 cup pitted green olives. 3 cloves garlic, chopped.
2 tablespoons all-purpose flour, or ap gf flour. 2 teaspoons paprika. 2 teaspoons ground. Directions: In a 4–6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper.
Instructions Place the chicken thighs in the bottom of the slow cooker insert. Heat a fry pan over a medium heat. Add the olive oil and onion, and fry. Chicken with Olives Tagine: A simple one-pan meal I’ve decided to make the Moroccan classic, Chicken with Olives Tagine. It’s an aromatic meal, flavored with turmeric, cumin, ginger, and preserved lemons, then it is cooked until the meat is tender and served over a bed of couscous.
Combine the saffron, ginger, salt, pepper, olive oil, and canola oil in a large bowl. In a bowl, mix spices together and rub into chicken thighs, set aside. In large frying pan, heat the oil and lightly brown the chicken thighs. Add the remaining ingredients, except garnish, and cook 5 minutes.
Transfer to slow cooker and cook on LOW for 4 hours, until thighs are tender. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around. Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a heat diffuser over medium-low heat.
Give the tagine time to reach a simmer without peaking. Add oil to skillet or tagine cooker and heat on medium high to brown. Saute the spice rubbed chicken until they are lightly browned on all sides.
Slow cooker option Transfer chicken and remaining ingredients, except for the black olives, to a slow cooker and set to high. Cook for 3-4 hours. 2 teaspoons olive oil. 2 cups chopped onion (about 2 medium) 1 teaspoon minced peeled fresh ginger.
2 garlic cloves, minced. 1 cup fat-free, less-sodium chicken broth. 1/4 cup pitted green olives, halved (about 12) 2 teaspoons grated lemon rind.
1 (3-inch) cinnamon stick. 2 tablespoons chopped fresh cilantro. Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed &.
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