Crock-Pot Moroccan Chicken

This is probably our favorite crock pot recipe, and I make it pretty regularly throughout the fall and winter months. It’s a dish that’s both savory and sweet, with just a little bit of warmth, and is best served over rice. The original recipe came from my friend Mary, but it’s evolved enough over the years that I think I can safely call this my own version. It has a flavor similar to curry, which is from the Moroccan spice mixture called ras el hanout.

If you can’t find ras el hanout in your local market, you can buy it online or easily make your own version. I’ve included a recipe below. I mix my own and keep it in a jar in my spice cupboard, so it’s always ready to go. I use it in Moroccan meatballs as well as this recipe.

This is a great go-to dinner for busy moms, especially if you have a rice cooker that will essentially make your rice for you.

Crock-Pot Moroccan Chicken

For the ras el hanout, mix together:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon kosher or fine grain sea salt
3/4 teaspoon ground cinnamon
3/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For the Moroccan Chicken:
1 package (about 2 pounds) skinless, boneless chicken breasts and/or thighs
2 tablespoons olive oil
1 large sweet yellow onion, chopped
1 sweet yellow bell pepper, chopped
1 (15-ounce) can diced tomatoes with their juices
3/4 cup chicken stock (I use organic)
3/4 cup fresh orange juice (not from concentrate; I like Simply Orange)
3 tablespoons raw honey
2 cups chopped dried apricots
1 cup golden raisins
2 tablespoons ras el hanout
a pinch of saffron
1-1/2 cups frozen peas (optional)

In a large saucepan placed over medium-high heat, poach the chicken in water until done, about 10 minutes. Drain off the water, and chop the chicken into bite-sized pieces.

Put the chicken in the crock pot and add the rest of the ingredients. Cook on high for four hours, or on low for 8 hours.

Just before serving, add the peas, if you’re using them, and allow them to heat through.

Serve over rice.

Makes enough for 6 people.

Here’s the printable recipe. Enjoy!