Monday, May 16, 2016

Slow Cooker Moroccan Chicken

The most wonderful thing about this  Moroccan Chicken is not the fact that it is easy to make; nor is it the wonderful smells that will drift from your kitchen; nor is it the tender, flavorful chicken that will surprise you with hints of complimentary flavors that will make your mouth water; instead it is the plentiful health benefits you will get from eating this Slow Cooker Moroccan Chicken.

Moroccan food is known for it's abundant use of spices. Many of these flavorful additions are also health promoting.  Cumin adds a earthy, peppery flavor to your food and is an excellent source of iron. Iron plays an important role in the transport of oxygen in our blood but is also needed for energy production and metabolism. Cumin has been shown to be protective against stomach and liver cancer and will stimulate pancreatic enzymes needed for digestion. Cinnamon has a warm sweet taste with a pleasant fragrance.  It has many antimicrobial properties and will inhibit the growth of bacteria and fungi which is why it is helpful to eat during times of infection. Cinnamon is probably best known for it’s ability to help control blood sugar levels but can also fight inflammation and prevents unwanted clumping of blood platelets.  Ginger is aromatic and warm.  It has the ability to relieve gastrointestinal distress and will reduce nausea, motion sickness and dizziness.  Ginger has also been found to be very effective at relieving the pain associated with arthritis. Turmeric is an orange spice with a mild  flavor.  It contains the antioxidant curcumin, which fights inflammation. It’s anti-inflammatory benefits help many conditions including irritable bowel, Crohn’s disease, ulcerative colitis, cystic fibrosis and rheumatoid arthritis.  

All these health promoting spices in one, easy to make meal.

2– 21/2 lbs of chicken thighs, breasts or legs
1 large sweet onion, diced
2-3 tablespoons coconut oil
1 lb carrots, diced
1 large sweet bell pepper, chopped
1 cup dried apricots, sliced
3-4 cloves of garlic, minced
1 1/2 cup vegetable stock
1 can ounce of diced tomatoes
1 15 ounce can of chickpeas
1 Tablespoon grated ginger

1/2 tsp dried ginger
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/8-1/2 tsp of cayenne pepper
1 tsp sea salt
Fresh ground black pepper
3 Tablespoons honey

If desired, de-skin your chicken and place it in the bottom of your crock pot.  Saute diced onions in coconut oil  until they are tender and slightly golden brown. Add them to the pot with carrots, bell pepper, apricots and garlic.  Add in all your spices including fresh grated ginger and honey. Add the chick peas, diced tomatoes and vegetable stock.  Cook on high heat for 3-4* hours and leave on warm until ready to serve.  Serve with a lemon or orange wedge and a sprinkle of cilantro over a bed of rice. 

* Cooking times may vary depending on your crock pot. 

Diced bell peppers and carrots.
Sauteing diced onions in coconut oil.

Sliced dried apricots.

Add the onions to the pot.



Add coriander

Fresh grated ginger as well as dried.

Raw wildflower honey.

Chickpeas and diced tomatoes.
Add the vegetable stock.
Cover and let the slow cooking begin.

3 hours later

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