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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Slow Cooked Moroccan Chicken
Makes: 4
servings
Roast
8 hrs
to 10 hrs
Low temp
Ingredients
- 1 mediumonion, coarsely chopped (1/2 cup)
- 8 ounces baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
- 1/2 cup pitted dried plums (prunes)
- 1 14 ounce canreduced-sodium chicken broth
- 8 bone-in chicken thighs, skinned
- 1 1/4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Directions
1. 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.
2. 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)
- Servings Per Recipe 4,
- cal. (kcal) 255,
- Fat, total (g) 6,
- chol. (mg) 115,
- sat. fat (g) 1,
- carb. (g) 22,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- pro. (g) 30,
- vit. A (IU) 7872,
- vit. C (mg) 4,
- sodium (mg) 691,
- Potassium (mg) 660,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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