Moroccan Slow Cooker Chicken Stew With Chickpeas Recipes

EASY MOROCCAN CHICKPEA STEW

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Easy Moroccan Chickpea Stew image

Steps:

In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

Ingredients

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

MOROCCAN CHICKEN STEW, CROCK POT

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. NOTE: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

Provided by Annacia

Categories Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 17

Moroccan Chicken Stew, Crock Pot image

Steps:

In a 5- to 6-quart slow cooker place carrots and onions.
Sprinkle chicken with 1/2 teaspoon salt.
Add to cooker; top chicken with raisins and apricots.
In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
Add to cooker.
Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
Serve in bowls with couscous.
Sprinkle with nuts.
Garnish with cilantro. Serves 4.

Nutrition Facts : Calories 313.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 69, Sodium 516.6, Carbohydrate 44.5, Fiber 5.8, Sugar 27, Protein 26.8

Ingredients

4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 lbs skinless chicken pieces
1/2 cup raisins
1/2 cup dried apricot, coarsely chopped
1 (14 ounce) can chicken broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
ground black pepper
hot cooked couscous (whole wheat preferred)
pine nuts, toasted
fresh cilantro (optional)

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Provided by French Tart

Categories One Dish Meal

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 23

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine image

Steps:

PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Ingredients

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
harissa

More about "moroccan slow cooker chicken stew with chickpeas recipes"

SLOW COOKER CHICKEN AND CHICKPEA STEW - REAL FOOD …

Web Nov 9, 2015 Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and …
From realfoodwholelife.com
5/5 (2)

Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Moroccan Slow Cooker Chicken Stew With Chickpeas Recipes

EASY MOROCCAN CHICKPEA STEW

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

MOROCCAN CHICKEN STEW, CROCK POT

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

More about "moroccan slow cooker chicken stew with chickpeas recipes"

SLOW COOKER CHICKEN AND CHICKPEA STEW - REAL FOOD …

MOROCCAN CHICKPEA STEW {SLOW COOKER RECIPE} - SIMPLY …

SLOW COOKER MOROCCAN CHICKEN CHICKPEA SOUP - A CEDAR …

SLOW-COOKER MOROCCAN-SPICED CHICKEN STEW - EATINGWELL

SLOW COOKER CHICKEN WITH MOROCCAN SPICES RECIPE

BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH

SLOW COOKER MOROCCAN CHICKEN STEW | READY SET EAT

SLOW COOKER CHICKEN THIGHS - IMMACULATE BITES

SLOW-COOKER MOROCCAN CHICKEN STEW | NIGELLA'S …

SLOW COOKER CHICKEN STEW - THE CLEAN EATING COUPLE

EASY MOROCCAN CHICKPEA STEW (VEGAN) - CHOOSING CHIA

EASY CHICKEN RECIPES - RECIPES FROM NYT COOKING

CUMIN CHICKEN & CHICKPEA STEW - EATINGWELL

MOROCCAN CHICKPEA STEW RECIPE | MYRECIPES

SLOW COOKER MOROCCAN CHICKPEA STEW RECIPE | RECIPES.NET

MOROCCAN STEW WITH BUTTERNUT SQUASH AND CHICKPEAS

SLOW COOKER MOROCCAN CHICKPEA STEW WITH COUSCOUS

SLOW COOKER MOROCCAN CHICKPEA AND TURKEY STEW - SKINNYTASTE

MOROCCAN SLOW COOKER CHICKEN STEW WITH CHICKPEAS …

SLOW COOKER MOROCCAN CHICKEN STEW | FANNETASTIC FOOD

SLOW COOKER MOROCCAN CHICKEN WITH APRICOTS, OLIVES, AND ALMONDS

You'll also love

Related Search

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. NOTE: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.