Crock Pot Moroccan Chicken
Ingredients
The main ingredients
-
2
cans
reduced sodium chickpeas (15 ounce cans), rinsed and drained
-
1
can
whole tomatoes (28 ounces), drained and cut into 1-inch cubes
-
2
large
bell peppers, seeded and cut into 1-inch pieces
-
1
medium
red onion, chopped
-
⅓
cup
golden raisins
-
2
tablespoons
tomato paste
-
2
tablespoons
water
-
1
tablespoon
ground cumin
-
2
teaspoons
ground cinnamon
-
2
teaspoons
paprika
-
½
teaspoon
kosher salt
-
1 ¼
pounds
boneless skinless chicken thighs, cut into 1-inch cubes
-
3
tablespoons
creamy unsalted peanut butter or other nut butter of choice
For serving
-
as desired
prepared brown rice, quinoa, or whole wheat couscous
Instructions
- Combine chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt in a slow cooker.
- Scatter the chicken pieces on top of the mixture.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours.
- Stir in the nut butter before serving.
- Serve over rice, quinoa, or couscous, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
340
Total fat
10g
Total carbohydrates
37g
Total protein
28g
Sodium
20mg
Cholesterol
88mg
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