Moroccan Chicken

Recipes posted a year ago:

The best part about having a slow cooker is that you can toss a bunch of ingredients into it in the morning, and when you get home you’ve got a tasty one-pot meal ready to eat.  This was exactly what I did this past Sunday, when I knew I’d be out running errands most of the day.

Gather Up:

  • 1 whole chicken – about 4 lbs (I started with a frozen bird – just make sure to cook it long enough)
  • 1 head cauliflower, separated into large sections and sliced ~3/8″ thick
  • 1 small zucchini, sliced ~3/8″ thick
  • 3 carrots, sliced ~3/8″ thick
  • 1 onion, sliced
  • 2 medium tomatoes, cut into 12 wedges each
  • 3 cloves garlic, sliced thin
  • 1 tbsp fresh-grated ginger
  • juice of one lime
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp turmeric
  • 3/4 tsp sea salt
  • 3/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika

Place the chicken in the bottom of a large slow cooker, breast up.  Arrange the cauliflower around the sides, then the zucchini and carrots.  Follow with the onions, and then the tomatoes.  Sprinkle the top with the garlic, ginger, and lime juice.  Finally, combine the spices in a small bowl to mix together, then sprinkle over the top.  Put the lid on and set the cooker for 4 hours on high (use 6 hours on high if you started with a frozen chicken, or you could opt for 8 to 10 hours on low).

When things are done cooking, it will look something like this.  I know – not too exciting, but we’re not quite done yet.  If you’ve got a quick-read thermometer, you can double-check the bird for done, but it should be literally falling off the bone at this point.

Carefully lift the chicken out of the pot and transfer to a cutting board (one with the grooves in it to catch the juices works best).  Using a pair of forks, shred all of the chicken meat and add it back to the pot.  Then give everything a good stir to mix all of it up together.

Finally, dish it up and dig in.