Slow-Cooked Moroccan Chicken

By á-44499

Recipe by Angela Huse

Ingredients

• 1 medium onion, coarsely chopped(1/2 cup)
• 8 oz baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
• 1/2 cup pitted dried plums (prunes)
• 1 14-oz can reduced-sodium chicken broth
• 8 bone-in chicken thighs, skinned
• 1 1/4 tsp curry powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Preparation

Step 1

In a 4 or 5 quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving.