Slow cooker moroccan chicken

• Gluten free

• Meat

  • 1 lb Breast chicken, organic tenders
  • 6 Chicken drumsticks, organic
  • 6 Chicken thighs, organic

• Produce

  • 15 oz Chick peas, canned
  • 2 tsp Coriander, Powder
  • 3 Garlic cloves
  • 1/4 cup Golden raisins
  • 1 Onion
  • 2 Tomatoes

• Canned Goods

  • 2 tbsp Tomato puree
  • 1/3 cup Vegetable or chicken stock

• Condiments

  • 15 oz Green olives, pitted
  • 2 tbsp Mina harissa, Red

• Baking & Spices

  • 1/2 tsp Cardamon, powder
  • 1/2 tsp Cinnamon, powder
  • 1 tsp Himalayan salt

• Nuts & Seeds

  • 2 tsp Cumin, powder

Found on eatgood4life.com

Description

Ingredients

• 1 lb organic breast chicken tenders, or chicken breast cut into chunks
• 6 organic chicken drumsticks
• 6 organic chicken thighs
• 1 onion, chopped
• 2 tomatoes, quartered
• 3 garlic cloves, chopped
• 1/3 cup vegetable or chicken stock
• 2 tbs Red Mina Harissa
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamon powder
• 1 tsp Himalayan salt
• 2 tbsp tomato puree
• 15 oz canned chick peas
• 15 oz pitted green olives
• 1/4 cup golden raisins

Directions

• Mixed the spices, cumin, coriander, cardamon and cinnamon. Toss the chicken in the spices. Add the chicken to the slow cooker followed by the rest of the ingredients reserving the chick peas, olives and raisins for later on. Set the slow cooker on high and cook the chicken for 3 hours. After the 3 hours add the rest of the ingredients. Cook for another hour on high. Serve over some brown rice, couscous or quinoa. NOTE: I added 3 tsp of arrowroot powder mixed with two tablespoons of water to thicken my sauce the last 2-3 minutes of cooking. You can also use cornstarch instead of arrowroot powder.