Moroccan Slow Cooked Chicken

Moroccan Slow Cooked Chicken                          

As always I am in a hurry off to work and will not be home in time to make dinner.  I have a great recipe (my own) for Moroccan Chicken. It slow cooks in spices and liquid for the day and served over Couscous.  Moroccan food is enhanced with many spices such as curry, coriander, cinnamon and chili powder. I first was introduced to Moroccan food on a trip to Spain in the 80’s to visit my grandmother and father and stepmother. We went to a delicious Moroccan restaurant. Then the next day I went to Morocco which was a popular day trip from the                                Costa Del Sol. When I got back I was anxious to                                              

 try my version of what I had tasted.                                              

Ingredients;

1 Large Roaster Chicken

Curry Powder 3 Tbsp

Chili Powder 3 Tbsp

1 tsp of Coriander

1 Tsp of Cinnamon

1 beer

1 tbsp of chicken base

Cilantro

1 can of tomatoes

1 large onion

1 green pepper

1 red pepper

1/3 cup of raisins

1 can of Garbanzo Beans

2 chopped jalapeños

1 box of Couscous

Spinach Salad                                          

Washed and Dried Baby Spinach Leaves

¼ cup of crushed whole pecans

Sprinkle of feta cheese

Balsamic vinaigrette                                                                                            

Early in the morning put your whole chicken in a large Crockpot or Dutch oven. Add spices and a can of tomatoes, beer, and chicken base. Cover with water and turn your Crock Pot to med. Or put your Dutch oven in the oven at 280 degrees.

Julienne the onion and peppers and put them away for later.

When you get home remove the chicken from the broth. Remove as much fat from the top of the broth as possible. Add the onions, peppers, raisins and garbanzos to the broth. Make the Couscous according to the directions on the box.

Toss you spinach greens with pecans, feta and balsamic vinaigrette.

Put a scoop of Couscous in a large bowl. Add a piece of the chicken and ladle the broth over it. Serve with Spinach Salad on the side.            

                               Enjoy!