Use a Moroccan spice blend adds rich flavors and in a slow cooker: prepare, leave, return home, and dinner is ready!
Serves 4
Adjust the amounts if needed or to taste:
4 organic or free-range chicken thighs
2 tsp. (10 ml) ras el hanout* /raz-el-HAHN-ut/
1 sweet onion, cut in half and thinly sliced
3 smashed cloves of garlic
zest and juice of 1 organic lemon
1 ½ cups (360 ml) canned organic chickpeas (gabaño beans), drained and rinsed
1 Tbs. (15 ml) almond butter
1 cup (240 ml) organic tomato sauce
1/4 cup (60 ml) organic chicken broth
1 dried bay leaf
chopped parsley
1. Rinse and pat dry the chicken.
2. Rub the raw el hanout into the chicken.
3. In the bowl of the slow cooker, add the onions, garlic, and lemon zest.
4. Arrange the chicken thighs on top.
5. Pour the lemon juice over the chicken.
6. Add the chickpeas, almond butter, and tomato sauce.
7. Pour in the broth, add the bay leaf.
8. Cook 3 1/2 hours on HIGH or 7 hours on LOW.
9. Before serving, sprinkle with parsley.
* ras el hanout (= "head of the shop" Arabic أس الحانوت ) spice from North Africa
Mix together ingredients: (save and use in other dishes)
1 tsp. (5 ml) each ground: cinnamon, turmeric, and allspice
2 tsp. (10 ml) each ground: ginger and nutmeg
20 threads of saffron
1 ½ tsp. (7,25 ml) each: ground mace, black pepper, and cardamom
An open market in Morocco
