No. 1 : Quick Recipe
Slow Cooker Moroccan Style Chicken
- ½ Cup Olive Oil
- 8 Cloves of Garlic Grated
- 1 TB Cinnamon
- 2 Tsp Cardamom
- 2 Tsp Cumin
- ½ Tsp Cayenne
- Zest of 2 Oranges
- 5 LBS Boneless Skinless Chicken Thighs
- 2 Cups Chicken Broth
- 1 Cup Dried Apricots, Chopped
- 1 Cup Dates, Pitted and Chopped
- 3 TB Ground Almonds, (grind them in your food processor.)
- 1 Tsp Turmeric
- 1 Tsp Sea Salt
- ½ Tsp Freshly Grund Black Pepper
- ¼ Tsp Saffron
- Chopped Fresh Cilantro
- Sliced, Toasted Almonds
- Hot, Cooked Couscous, (whole wheat if possible)
To make the marinade, place the oil, garlic, spices and zest in a large ziplock bag. Massage to mix. Add the chicken and marinate at least 1 hour, or overnight in the fridge.
Place the chicken and marinade in a large slow cooker. In a bowl, whisk together the broth thru the saffron and pour the mixture over the chicken.
Cover and cook on high six to eight hours. Serve on top of couscous, garnished with cilantro and almonds.
No. 2 : Kitchen Scoop
Did you know that the slow cooker’s low and high settings result in the same temperature? YES! The difference is that the high setting will reach the 210F temperature faster than the low, so the food cooks at high heat longer.
No. 3 : Clever Idea
Couscous is SO easy to make. For every cup of dried couscous, bring 1½ cups of water to a boil. Put the couscous in a pot with a lid and pour the boiling water over the couscous. Place the lid on top, and let sit for about 10 minutes. Fluff with a fork, and its done!
No. 4 : Cheers!
Yalumba Y Viognier
Juicy lemons and ripe honeysuckle are two super descriptors for this yummy white wine. The Viognier grape is from the Northern Rhone Valley in France, but this wine is created deliciously in Australia. Made by the oldest winery in Australia by a young female winemaker, Heather Fraser who also heads the organic wine program at Yalumba.