Slow-Cooker Moroccan Chicken

Serves 4 with leftovers

From Dana Monsees of Real Food with Dana

I’m big on bold flavors with simple ingredients and easy prep. And if you can make it a one-pot meal? Even better. This is one of my favorite recipes to make at the beginning of the week so I can have it for grab-and-go lunches on top of cauliflower rice! Be warned: Jealous stares from co-workers will definitely be coming your way!

Prep: 25 minutes

Slow Cook: 6 hours (low)

Total: 6 hours 30 minutes

• FOR THE MARINADE
• ½ cup loosely packed fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• 1 large yellow onion, chopped
• 1½ pounds boneless, skinless chicken thighs
• 1½ pounds sweet potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons chopped dates or sulfite-free raisins
• 2 bags (12 ounces each) frozen riced cauliflower, or about 6 cups raw cauliflower rice, cooked
• ⅓ cup chopped fresh cilantro
• ⅓ cup slivered almonds, toasted (see Tip below)

MAKE THE MARINADE: In a food processor or blender, combine all the marinade ingredients and process or blend until almost a smooth paste.

Place the onion in the bottom of a 3½- or 4-quart slow cooker. Pierce the chicken a few times with a fork. Place the chicken in a medium bowl and coat with all but 2 tablespoons of the marinade.

Transfer the chicken to the slow cooker. In the same bowl, toss the sweet potatoes with the remaining 2 tablespoons marinade. Scatter the sweet potatoes and the dates over the chicken.

Cover and cook on low for 6 to 7 hours. Remove the chicken and shred with two forks. Return the chicken to the slow cooker and gently stir to combine.

Serve the chicken, vegetables, and cooking liquid over the cauliflower rice. Sprinkle with cilantro and almonds and serve.

TIP To toast slivered almonds, heat them in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.

Dana Monsees

Dana Monsees is the founder of Real Food with Dana, a nutrition and lifestyle blog designed to help you thrive with real food and a paleo lifestyle—one delicious meal at a time. Dana’s personal health journey as an athlete with celiac disease, thyroid problems, and adrenal fatigue sparked her passion for helping others through nutrition. In 2013, the Whole30 program totally transformed her eating habits and relationship with food—and she’s never looked back. Dana works as a health and nutrition coach, swim coach, and is a soon-to-be nutritionist.

Slow-Cooker Moroccan Chicken