Rating: 4 stars
195 Ratings
  • 5 star values: 98
  • 4 star values: 69
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 9

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Recipe Summary

cook:
5 hrs
total:
5 hrs 30 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

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  • Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.

  • Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

  • Cook on High setting for 5 hours, or on Low setting for 8 hours.

  • Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutrition Facts

380 calories; protein 22.3g; carbohydrates 38.5g; fat 15.2g; cholesterol 64.7mg; sodium 571mg. Full Nutrition
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