Slow Cooker Moroccan Chicken, Cauliflower 'Rice'

Slow Cooker Moroccan Chicken, Cauliflower 'Rice'

Health Rating
Prep Cook Ready in Servings
27 min 6 h 27 min 6 h 54 min 1
Scheduled for:
Dinner on Saturday

Ingredients for 1

Show Original

1/3 tbsp Extra virgin olive oil
227 gm Chicken thighs, bone-in, skinless
1/8 pinch Salt and pepper (to initially season the chicken)
1/8 medium Yellow onion (peeled and sliced)
3/4 clove(s) Garlic (minced)
1/8 tsp Ginger, ground
1/8 tsp Cumin
1/10 tsp Coriander, ground
1/10 tsp Cinnamon
0.04 tsp Cayenne pepper
1/8 tsp Sea salt
0.04 tsp Black pepper (freshly cracked)
1/10 cup Chicken broth (stock), low sodium (unsalted is ideal)
0.04 cup Almond butter (unsalted)
29 gm Apricot, dried (unsweetened and organic if possible)
76 gm Baby carrots
1/8 large head Cauliflower (cut into florets)
1/3 tbsp Extra virgin olive oil
1/8 cup Yellow onion (diced)
1/3 tbsp Dried cherries (unsweetened)
0.04 cup Basil, fresh (chopped)
1/10 cup Cilantro (coriander)
1/8 whole lemon(s) Lemon peel (zest)
0.04 cup Sliced almonds (toasted)

Instructions


Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Meanwhile, prepare the cauliflower “couscous.” Grate cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest.

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Note: To toast almonds, spread them in an even layer on a baking sheet. Bake at 350°F for 5 minutes.

Nutrition Facts

Per Portion

Calories 629
Calories from fat 264
Calories from saturated fat 39
Total Fat 29.3 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 14.7 g
Cholesterol 163 mg
Sodium 786 mg
Potassium 1682 mg
Total Carbohydrate 41 g
Dietary Fiber 9.4 g
Sugars 23.8 g
Protein 51 g

Dietary servings

Per Portion


Fruit 0.4
Meat 2.5
Meat Alternative 0.4
Vegetables 4.4

Energy sources


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