Slow-Cooker Recipe: Moroccan Chicken

moroccan-chix-GFSC-230X150Hey AFH friends that like to cook! Here’s one of my favorite recipes from the new cookbook I co-authored. The Moroccan Chicken with Potatoes and Carrots recipe, pictured here, is from  “Everyday Gluten-Free Slow Cooking” , my new book that features over 140 gluten-free that are easy, tasty and family-friendly.

You know how lots of slow cooker recipes seem to revolve around tons of highly processed convenience foods? While we have nothing against the use of prepared broths and such (gluten-free), we wanted to develop a book in which the recipes utilized lots of fresh, wholesome foods. We tried to provide a fresh and interesting mix of recipes that run from breakfast/brunch dishes to seafood to desserts. You’ll notice quite a few of the recipes have an international flair to them, and you’ll also notice there’s a chapter of non-slow cooked side dishes (because we like sides that provide a good contrast to slow cooked foods). Tips on finding gluten-free ingredients, as well as some background on the gluten-free lifestyle is included, but this is really a cookbook, not a gluten-free primer. Also, just because these are gluten-free recipes does not mean that others cannot or won’t enjoy them. A good recipe is a good recipe! Non-gluten-free types can augment their meal with the gluten-containing side dish of their choice and be perfectly happy eating these slow cooked dishes!
Kits book cover
Here’s a sample recipe from “Everyday Gluten-Free Slow Cooking.” The book’s brand new website is at if you’re interested in more recipes from the book. You can find the book on Amazon and local bookstores, or you can try to win one of the free copies we are giving away in the AFH Freebies section!

Moroccan Chicken with Potatoes and Carrots

Makes 4 servings
This tender chicken recipe, heady with Moroccan spices like turmeric and ginger, is finished with a lemony sauce studded with olives and raisins.
  • 1/3 cup water
  • 1 Tbsp. olive oil
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. chicken bouillon (such as Better Than Bouillon®)
  • 2 tsp. minced garlic
  • 1 1/2 tsp. ground cumin
  • 1 tsp. turmeric
  • 1/2 tsp. dried thyme
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. ground coriander
  • 1/8 tsp. ground cinnamon
  • pinch cayenne pepper, more to taste
  • 2 lbs. boneless, skinless chicken thighs
  • 4 medium red potatoes, halved
  • 3 carrots, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/3 cup golden raisins
  • 1/3 cup sliced salad olives, drained
  • 1 lemon, thinly sliced
  • 3 Tbsp. finely chopped cilantro or mint leaves
  • 1/3 cup Greek-style yogurt (optional garnish)

1. Stir together the water, oil, ginger, bouillon, garlic, cumin, turmeric, thyme, salt, pepper, coriander, cinnamon and cayenne pepper in a medium mixing bowl. Add 3 tablespoons of the mixture to the slow cooker crock. Add the chicken to the remaining spice mixture in the bowl and toss well to coat chicken with the seasonings.

2. Layer the vegetables in the crock, starting with the potatoes on the bottom and ending with the onion. Sprinkle the raisins over the onions. Top the vegetables with the chicken, scraping any remaining seasonings onto the chicken. Sprinkle the olives over the chicken, and arrange the lemon slices over all. Do not stir.

3. Cover and cook 8 hours on LOW (or 4 hours on HIGH). Using tongs, transfer the lemon slices to a small bowl. Using a fork, gently press the juice out of the lemons and add the juice back to the crock (discard the lemon slices).

4. Using a slotted spoon, divide potatoes and chicken between plates. Give the sauce a good stir and divide it between the plates, ladling it over the chicken. Garnish each plate with cilantro or mint and a dollop of yogurt, if desired.

Dairy Free Variation: Omit the yogurt.


Leave a Reply