Sections

Sarah Waldman

10.15.17

Slow-Cooker Moroccan Chicken Thighs with Sweet Potato

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Serves 6 to 8

This warming chicken dinner tastes exotic but calls for a short list of easy-to-find ingredients. I like to serve it over couscous, though any grain or vegetable makes a suitable bed. Don’t skip the toppings – the fresh cilantro, squirt of bright lemon, and crunchy almonds make a big difference.

  • 2 pounds of boneless chicken thighs, skin removed
  • 2 large sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 large yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • ¼ cup vegetable or chicken stock
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • ½ teaspoon turmeric
  • ¼ cup dried fruit like raisins, chopped dates, apricots, or prunes (I used raisins here)

For Serving:

  • Cilantro, chopped
  • Slivered almonds, toasted
  • Lemon wedges
  • Couscous

1. Combine everything in the bowl of a slow cooker. Stir a few times to mix the spices, chicken, dried fruit, and vegetables together. Set the slow cooker to low for 6 to 7 hours. The chicken is done when it can be shredded easily with two forks.

2. To serve, break apart the chicken into large strands using two forks (this can be done in the bowl of the slow cooker or on a serving tray). Dish a heaping spoonful of the chicken and sweet potatoes over a bed of couscous. Sprinkle with chopped cilantro, toasted almonds, and squirt with a fresh wedge of lemon.

This recipe was originally published with the article, Slow and Steady.