Aug 122017
Slow Cooker Moroccan Chicken

Hey guys! A quick post today as I’m taking some “me time”, and enjoying a rare sort-of-sunny day during this pitiful British summer. Last week I did some meal prep and made Moroccan chicken. I got this recipe from my mom (one of my favourite dishes she makes), but I adapted it for the slow cooker. It’s a hearty dish with an earthy flavour from the turmeric, and the chicken is fall-apart tender. What I like most about this recipe is that it’s totally customizable! Feel free to add whatever veg you’ve got that works in stews. Enjoy!

Serves 4 (or freeze leftovers)
Made in a Breville 3.5 L crock pot



Splash of olive oil
1 small onion (medium diced)
2 medium chicken breasts (or substitute de-boned thighs)
1 large carrot (medium sliced)
1 medium courgette/zucchini (medium diced)
1 small tin of chickpeas
1/4 cup raisins
1 clove of garlic (crushed) or more if you prefer
1 tsp. turmeric
1 tsp. dried coriander [I didn’t have any on this occasion, so I substituted garam masala]
1 chicken stock cube, crumbled
ground pepper

Optional Extras:
chopped potato
diced green beans
chopped turnip

I added 1 tsp. of Patak’s tikka paste for an extra bit of flavour.


Set your slow cooker to high and dump in all the ingredients (chicken on the bottom). Add enough water until it’s visible on the surface. Cover and cook for 4-5 hrs or until the chicken falls apart when pressed with a fork. You can also do this in your oven in a cast iron pot (just cook it low and slow).



Serve with couscous or with date and almond rice a.k.a. “crack rice”- recipe below.

Date and Almond Rice a.k.a. “Crack Rice”


Slivered Almonds


Make your rice as you normally would. I usually use brown rice, but basmati is a nice treat. For the two of us, I use 1/3 cup of rinsed rice per person and double the amount of water. Bring to a boil and then cover and turn to simmer for 20 min. Let rest for 5 min.

Meanwhile, in a small frying pan melt a generous knob of butter and add a small handful of chopped dates and a small handful of slivered almonds. Cook until toasted and fragrant (5-10 min on low-med). Add this into your rice, gently stirring to avoid smushing the rice.

P.S. The name “crack rice” was created by Lucy because she find this dish so addictively-delicious.


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