Moroccan Chicken
Source of Recipe
BHG website
Recipe Introduction
Be careful how long you cook it. One person said 3 hours was long enough. Others cooked it as directed.
List of Ingredients
1 medium onion, coarsely chopped (1/2 cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
1/2 cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
8 bone-in chicken thighs, skinned
1-1/4 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
Recipe
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
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