Slow Cooked Moroccan Chicken
medium onion, coarsely chopped (1/2 cup)
ounces baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
cup pitted dried plums (prunes)
14 ounce can reduced-sodium chicken broth
bone-in chicken thighs, skinned
teaspoons curry powder
teaspoon ground cinnamon
- In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
Nutrition Facts(Slow Cooked Moroccan Chicken)
- Per serving:
- 255 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 115 mg chol.,
- 691 mg sodium,
- 22 g carb.,
- 4 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet