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Moroccan Slow Cooker Chicken Thigh

Moroccan slow cooker chicken thigh is another recipe variation using olive, chickpeas, and herb couscous with spices and flavors.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Moroccan Slow Cooker Chicken Thigh
Servings: 6
Calories: 605kcal
Author: Gouher Munshi

Ingredients

Marinate Chicken

  • 5-6

     Chicken thighs bone-in trimmed of excess fat and skin
  • 1 tsp Salt
  • ¼ tsp minced ginger
  • ½ tsp minced garlic
  • ½ tsp cumin spice
  • ½ tsp smoked paprika

Slow cooker-Moroccan Chicken using Chickpeas

  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 3 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tsp ground cumin
  • 2 tsp bay leaves
  • 1/2 tbsp smoked paprika
  • 1 medium Onion sliced
  • 8 ounce canned diced tomatoes
  • 1/2 cup green olives
  • 1/2 tsp cayenne pepper
  • 1 canned chickpea rinsed and drained
  • 3/4 cup chicken stock or water

Herb Couscous

  • 2 tbsp butter or oil
  • 1/2 tsp garlic
  • 2 cup couscous
  • 2-½ cup water hot water
  • 2-3 tbsp herbs parsley, basil

Instructions

  • Keep the chicken thighs in a bowl (large) or use saucepan. Then add garlic, salt, ginger, pepper, cumin, smoked paprika, and bay leaves.
  • Mix the chicken using a spoon or use hands to coat the chicken well, keep it in the fridge and let it get marinated for 30 minutes.
  • Keep tomatoes (canned) in a slow cooker.
  • When you are ready, heat a large saucepan or skillet with 2 tbsp oil and then let the chicken get brown for 3-5 minutes. Now remove the chicken and use a crockpot to drain extra oil from your skillet.
  • Include onion, smoked paprika, garlic, cumin, and coriander. Also, include cayenne pepper and flavors.
  • Then include it to crockpot, make a gravy by adding liquid in your pan with ¾ cup of water in slow cooker, then add chickpeas and olives
  • Cover the lid of cooker and let it cook (for 3-4 hours). Later take the chicken thigh out and serve using couscous.

Herb Couscous

  • Heat a pan using butter or oil. Include garlic, onions, salt, and sauté for about a moment.
  • Mix in couscous to the skillet, about brief at that point include high temp water stock or water. Decrease warmth to a stew. Spread for around 2-minutes or more, include herbs. Lighten, modify for seasonings.

Notes

Season the chicken with all spices before adding in the crockpot.
Cook till chicken thigh become golden brown.
Most Moroccan recipes add conserve lemons.