Email to Lucy Ashes      

Crockpot Moroccan Chicken

Source of Recipe

Kathie Jenkins, food editor of the Pioneer Press

3+ lb. chicken, cut into 8 pieces and skinned (try boneless breast)
1/4 cup lemon juice
5 Tablespoons olive oil
1 Tablespoon finely chopped garlic
1 teaspoon ground ginger
1 teaspon cumin
1 teaspoon ground coriander
1 1 teaspon cinnamon
large pinch saffron threads
1/2 teaspoon black pepper
1 onion thinly sliced
2 Tablespoons flour
2 cups chicken stock
1 cup pitted prunes
For garnish: fresh cilantro

1. Mix the lemon juice, olive oil and garlic together and pour over the chicken pieces. Marinate 2 to 4 hours.

2. Using a slotted spoon, remove chicken from the marinade. Reserve marinade. Heat the remaining 2 tablespoons of oil in a skillet and sauté the chicken until lightly browned on both sides.

3. Add the the ginger, cumin, coriander, cinnamon, saffron and pepper to the skillet and cook for another minute. Transfer to the slow cooker.

4. Add the onion to the pan and sauté 5 minutes until soft. Sprinkle the flour over the onion and cook, stirring, for another minute.

5. Stir in the stock and the reserved marinade and bring to a boil. Pour over the chicken.

6. Cover and cook on low for 6 to 10 hours. One hour before you plan to serve the chicken, stir in the prunes.