Moroccan Crock Pot Chicken

This reciepe is flavorful and easy. My kids like it because it’s savory and sweet but not spicy. We’ve modified it heavily from the original which was from Today’s Health and Wellness magazine, October/November 2006.

1 1/2 chopped pitted dried plums
1 1/2 cups water
1T honey
1 tsp grated lemon zest
4 cloves garlic, minced
2T dried oregano
1T grated lemon zest
1/2 t salt
1/2 t pepper
1T tumeric (or less to taste)
1T cinnamon (or less to taste)
1 yellow onion, sliced
2lbs skinless boneless chicken thighs
2 c chicken stock
1/4 c lemon juice
1 15oz can garbanzo beans, rinsed and drained
2 carrots, peeled and sliced
1 zucchini sliced
1/2 to 1 cup pitted kalamata olives, chopped or halves

Serve over quinoa or couscous.

The night before or at least one hour before: combine plums, water, honey and 1t lemon zent. Cover and refridgerate until ready to use. In a plastic bag mix together garlice, oregano, 1T lemon zest, salt and tumeric and pepper. Roll the chicken and onions in the mixture until coated. Refrigerate at least one hour.

In the morning: Place coated chicken and onions in crock pot. Add stock and lemon juice. Stir, cover and cook.

60 minutes before serving: Add fruit mixture, garbanzo beans and vegetables to crock pot and cook on high for 1 hr.

Cooking time: 5 hours on low plus 60 minutes on high. Or 2 1/2 hours on high and 60 minutes on high.

Monkfish Tale: The first time we mad this it was a total disaster! The spices were to light and the carrots were only supposed to cook 30 minutes, resulting in — crunchy carrots. We ended up eating cereal that night for dinner. Well, Paul ate cereal and cocktails….

The next night when we finished cooking the carrotts, we thought the reciepe was alright, bland. Sharon sarcasitcally said, “Oh look! I’m eating ethnic!” We called it ‘ethnic food for midwesterners.” With Sharon’s seasoning adjustments and the addition of olives, this is now as savory meal that’s easy to toss up.