Slow-cooked Moroccan Chicken
PREP 15 MIN•COOK 3 HRS
DF
EF
GF
NS
NF
Number of servings
2
250g skinless chicken thighs roughly chopped
1⁄2 tin of chickpeas (400g tin) drained & rinsed
1⁄4 cup (45g) white quinoa (or other colour) rinsed
1⁄2 onion chopped
1 garlic clove finely minced
75g sweet potatoes, orange diced
3⁄4 cup (188ml) chicken stock
1⁄2 tin of diced tomatoes (400g tin)
1 tbs white wine vinegar
1⁄2 tbs tomato paste
1⁄8 cup (22 1⁄2g) sultanas
1 tsp ground cumin
1 tsp ground cinnamon
salt & pepper, to taste
1⁄4 bunch of fresh coriander (80g bunch) chopped, plus extra to serve
Combine all ingredients in the slow cooker and cook on high for 3-4 hours (or on low for 6-8 hours) or until chicken is cooked and sauce has thickened.
Check seasoning and divide between bowls. Scatter over reserved coriander leaves to serve.
Energy (kJ)
1885 kJ / 450 cals
Protein
34.1 g
Fat
14.5 g
Sat. Fat
3.7 g
Carbs
40.3 g
Sugar
16.9 g
Fiber
9.6 g
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