Slow-cooker Moroccan Chicken

Slow cooker Moroccan Chicken

Makes 8 serves | ~400 calories | ~30g protein per serve

🍲 Ingredients

·       1 tbsp olive oil

·       1 large red onion, cut into wedges

·       3 garlic cloves, crushed

·       3 tbsp Moroccan spice blend (salt-free or low salt)

·       1 salt-reduced chicken stock cube

·       2 large carrots, thickly sliced

·       1 large red capsicum, thickly sliced

·       1 x 400g can cherry tomatoes in juice

·       1 tbsp honey (or to taste)

·       ½ cup dried apricots, halved (about 80g)

·       1 cup canned chickpeas, rinsed and drained

·       1.2 kg skinless chicken thigh fillets, trimmed, halved if large

·       ½ cup pitted green olives

·       Fresh coriander – to add after defrosting and reheating

🥘 Method

1.     Sear chicken (optional but helps lock in flavour): Heat olive oil in a pan and lightly brown chicken. Add to slow cooker.

2.     Combine in slow cooker: Add onion, garlic, carrots, capsicum, chickpeas, apricots, olives, and tomatoes (with juice). Stir in spice blend, honey, stock cube.

3.     Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fall-apart tender.

4.     Cool completely before freezing.

5.     Portion out: Divide into 8 individual freezer-safe containers. Label and date.