SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
Slow Cooked Moroccan Chicken
Ingredients
  • 1  medium  onion, 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 can  reduced-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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe