Crock-pot Moroccan Chicken with Cauliflower “Rice”
I am so excited to share this recipe with you all! The inspiration for this easy and adaptable dish came last week when I was searching for new dinner ideas online. I came across a variation of Moroccan chicken that involved multiple pans, steps, and ingredients I didn’t have on hand, so I decided to wing it slow-cooker style! The results were so fantastic, that even my helpful taste-testers (husband and sister) claimed it was one of my best recipes ever! That’s a bold statement, but this dish delivers on bold flavors and nutrient-density too.
Again, remember this dish can be created exactly how I’ve instructed below or varied slightly based on what you have on hand. Have fun with it and let me know how it turns out!
Crock-Pot Moroccan Chicken with Cauliflower “Rice”
2 tbsp. extra-virgin olive oil
1-1/2 lbs. boneless chicken thighs or breasts (pick on preference)
1 medium onion, peeled & sliced
3 cloves garlic, minced (I used 4 because I love garlic)
1 tsp. ground ginger
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes or cayenne pepper
1/2 cup chicken stock (will need up to 1 cup total)
1/4 cup natural almond butter
1/2 cup dried prunes, sliced in half (sub dried apricots or other dried fruit on preference)
4 carrots, sliced diagonally in 1/4-inch pieces
1 bag Trader Joe’s Cauliflower rice (sub any type of rice if preferred or make your own cauliflower rice following this recipe Here.)
Fresh herbs of choice (I used chopped basil & parsley)
1/4 cup toasted, sliced almonds for added crunch
Heat olive oil in a large cooking pan over med-high heat. Season the chicken liberally with salt/pepper and add to the pot, browning on all sides but not cooking the chicken for more than 5 minutes. Be careful not to overcrowd the pan so you don’t steam the chicken- you may need to work in batches if your pan isn’t big enough. Transfer the browned chicken to the crock-pot.
Using that same pan, add the sliced onion and minced garlic and cook until tender, about 3 minutes. Now it’s time to add the spices- ginger, cumin, coriander, cinnamon, smoked paprika, and red pepper flakes. Saute them into the onions/garlic for approximately 30 seconds. Stir in 1/2 cup of the chicken stock along with the 1/4 cup almond butter, scraping up any brown bits on the bottom of the pan left from the chicken (that’s more FLAVOR). Add this mixture on top of the chicken in the crock pot and let this all cook on low for up to 5 hours.
After 5 hours, add your dried fruit of choice and your sliced carrots. Cook for an additional hour or so. If it looks like there isn’t enough liquid in the pot to nicely coat all of your additional ingredients, add a bit more chicken stock. I added 1/2 cup more chicken stock at this time.
Once everything has cooked together for an hour, serve the chicken with it’s beautiful sauce on top of the cauliflower rice and garnish it with fresh parsley. If you choose to use the bagged cauliflower rice like I did, prepare it by cooking it in 1 tbsp. olive oil in a pot over medium-high heat until heated through. I seasoned my “rice” with salt, pepper, and garlic powder, as well as threw in some fresh basil to give it extra flavor.
Optional: If you like shredded chicken like me, you can choose to shred it approximately 30 minutes before you are ready to serve so that the shredded chicken has time to rest and impart more flavor.