Chicken and sweet potatoes that are full of Moroccan spices and flavor. Easy to prep and delicious to eat!
Marinade:
1 cup loosley packed fresh cilantro
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 inch of fresh ginger
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon tumeric
1 teaspoon corriander (or cumin)
1 teaspoon ground cardamom
For the chicken:
2 large sweet onions, cut in eighths
3 pounds boneless, skinless chicken thighs
2 pounds sweet potatoes, peepled and cut into thick slices
7 chopped dates, chopped
24 ounces cauliflower rice, toasted in clarified butter
Top with:
fresh cilantro
slivered almonds, roasted or toasted
Combine all ingredients in the marinade and process until a smooth paste. If it is having trouble combining, add 1/4 cup water.
Place your onions in the bottom of your slow cooker. Poke the chicken a few times with a fork.
Pour 3/4 of the marinade into a medium bowl with the chicken thighs and coat the thighs with the marinade.
Move the chicken to the slow-cooker. Place the rest of the marinade over the sweet potatoes and coat them then scatter them with the dates over the chicken.
Cover and cook on low for 6-7 hours.
Remove the chicken and shred it and put it back into the slow-cooker. Stir gently and serve over cauliflower rice.
Garnish with cilantro and almonds and serve.
Find it online: https://mylifeasrobinswife.com/slow-cooker-moroccan-chicken/
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