Moroccan-style Chicken with Prunes and Quinoa - Crockpot
From: The Healthy Slow Cooker
I really liked this, but Todd was indifferent. He wasn't crazy about the combination of oregano and prunes, I think, but I thought this was tasty. We don't cook with chicken thighs very often, but after this dish I want to use them more often.
1 1/2 cups chopped pitted prunes
1 1/2 cups water
1 Tbsp liquid honey (Huh? I don't know what that means. I used reg honey)
1 tsp grated lemon zest
4 cloves garlic, minced
1 Tbsp dried oregano
1 Tbsp grated lemon zest
1/2 tsp salt
1/2 tsp cracked black pepper
2 lbs skinless, bone-in chicken thighs (about 8) (I used boneless)
2 cups chicken stock
1/4 cup fresh squeezed lemon juice
3 cups water
1 1/2 cups quinoa (or use couscous or rice instead)
In a bowl, combine prunes, 1 1/2 cups water, honey and 1 tsp lemon zest. Cover and set aside.
In a slow cooker stoneware, combine garlic, oregano, remaining lemon zest, salt and pepper. Add chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight. If marinating overnight, refrigerate prune mixture as well.
Add chicken stock and lemon juice to crock and stir well. Cover and cook on Low for 5 hours or on High for 2 1/2 hours or until juices run clear when chicken is pierced with a fork. Add prune mixture with liquid. Cover and cook on High for 30 minutes to meld flavors.
Meanwhile, in a pot over high heat, bring 3 cups of water to a boil. Reduce heat to medium. Add quinoa, stirring to prevent lumps from forming and return to a boil. Cover, reduce heat to low and simmer until tender and liquid is absorbed, about 15 minutes.
Serve chicken over quinoa (or substitute couscous or rice).
I really liked this, but Todd was indifferent. He wasn't crazy about the combination of oregano and prunes, I think, but I thought this was tasty. We don't cook with chicken thighs very often, but after this dish I want to use them more often.
1 1/2 cups chopped pitted prunes
1 1/2 cups water
1 Tbsp liquid honey (Huh? I don't know what that means. I used reg honey)
1 tsp grated lemon zest
4 cloves garlic, minced
1 Tbsp dried oregano
1 Tbsp grated lemon zest
1/2 tsp salt
1/2 tsp cracked black pepper
2 lbs skinless, bone-in chicken thighs (about 8) (I used boneless)
2 cups chicken stock
1/4 cup fresh squeezed lemon juice
3 cups water
1 1/2 cups quinoa (or use couscous or rice instead)
In a bowl, combine prunes, 1 1/2 cups water, honey and 1 tsp lemon zest. Cover and set aside.
In a slow cooker stoneware, combine garlic, oregano, remaining lemon zest, salt and pepper. Add chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight. If marinating overnight, refrigerate prune mixture as well.
Add chicken stock and lemon juice to crock and stir well. Cover and cook on Low for 5 hours or on High for 2 1/2 hours or until juices run clear when chicken is pierced with a fork. Add prune mixture with liquid. Cover and cook on High for 30 minutes to meld flavors.
Meanwhile, in a pot over high heat, bring 3 cups of water to a boil. Reduce heat to medium. Add quinoa, stirring to prevent lumps from forming and return to a boil. Cover, reduce heat to low and simmer until tender and liquid is absorbed, about 15 minutes.
Serve chicken over quinoa (or substitute couscous or rice).
Comments
I did find that there was a lot of liquid in the slow cooker so I took some out and used it as some of the liquid to cook the quinoa in (gave it great flavour).