We became very well acquainted with our slow cooker during my campaign. A love-hate relationship developed. When a dish worked, it was wonderful. But there were many days when I threw in a whole lot of string spices only to end up with flavorless meat. I was so confused and disturbed. But, we studied the dishes that went well and those that went awry and we learned a lot.
Key #1 (and the focus of why this dish worked well) – ratio of spices to liquid. More spice & herbs, less liquid.
This dish filled both our house with wonderful smells and our mouths with great flavors.
Slow Cooker Chicken Marrakesh
by KCOOPER78 on Allrecipes.com
1 onion, sliced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced (from the garden)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon dried parsley (from the garden)
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes
Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.
In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables.
Pour in the tomatoes, and stir to combine.
Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve over rice and enjoy!
Serves 6 – 8
One Comment Add yours
I totally agree! Its surprising how little liquid a slow cooker needs. I’ll be experimenting with less I think.
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