Slow Cooker Moroccan Chicken, Cauliflower 'Rice'

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Ingredients Minutes Calories
Prep Cook Servings
27 min 6 h 27 min 6
Slow Cooker Moroccan Chicken, Cauliflower 'Rice'
Health Highlights


2 tbsp Extra virgin olive oil
1 1/3 kg Chicken thighs, bone-in, skinless
1 pinch Salt and pepper (to initially season the chicken)
1 medium Yellow onion (peeled and sliced)
5 clove(s) Garlic (minced)
1 tsp Ginger, ground
1 tsp Cumin
1/2 tsp Coriander, ground
1/2 tsp Cinnamon
1 dash Cayenne pepper
1 tsp Sea Salt
1 dash Black pepper (freshly cracked)
1/2 cup Chicken broth (stock), low sodium (unsalted is ideal)
1/4 cup Almond butter (unsalted)
171 gm Apricot, dried (unsweetened and organic if possible)
454 gm Baby carrots
1 large head Cauliflower (cut into florets)
2 tbsp Extra virgin olive oil
3/4 cup Yellow onion (diced)
2 tbsp Dried cherries (unsweetened)
1/4 cup Basil, fresh (chopped)
1/2 cup Cilantro (coriander)
1 whole lemon(s) Lemon peel (zest)
1/4 cup Sliced almonds (toasted)


1. 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.

2. 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.

3. 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.

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

5. 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.

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

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



is a great source of lean protein and helps with muscle growth and repair


is a cruciferous vegetable and is natural high in fibre

Nutrition Facts

Per Portion

Calories 613
Calories from fat 260
Calories from saturated fat 54
Total Fat 28.9 g
Saturated Fat 6.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 14.7 g
Cholesterol 216 mg
Sodium 785 mg
Potassium 1698 mg
Total Carbohydrate 39 g
Dietary Fiber 9.9 g
Sugars 24.4 g
Protein 54 g

Dietary servings

Per Portion

Fruit 0.4
Meat 2.5
Meat Alternative 0.4
Vegetables 4.4

Energy sources