Chicken Moroccan style in a Crock Pot

By BlueSchmoo

Moroccan Style Crock Pot chicken

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Ingredients

• 1/2 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1/2 can (7-1/4 ounces) chicken broth
• 2 Tbsp + 2 tsp finely chopped onion
• 2 Tbsp + 2 tsp chopped sweet red pepper
• 2 Tbsp + 2 tsp chopped carrot
• 2 Tbsp + 2 tsp chopped dried apricots
• 2 Tbsp + 2 tsp chopped dried figs
• 2 Tbsp + 2 tsp golden raisins
• 1 tablespoons orange marmalade
• 1 1/2 tsp mustard seed
• 1 garlic cloves, minced
• 1/8 teaspoon curry powder
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh mint
• 1 1/2 tsp lemon juice
• 2 tablespoons chopped pistachios

Preparation

Step 1

In a 1 1/2-qt. slow cooker, combine the first 16 ingredients. Cover and
cook on low for 7-8 hours or until chicken is tender.

Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios. Yield: 4 servings.