This Moroccan slow cooker dish is the perfect blend of sweetness and spice
Prep Time
5 hrs 30 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion
carrots
dried cranberries
and apricots over the chicken.
Whisk together the chicken broth
tomato paste
lemon juice
flour
garlic salt
cumin
ginger
cinnamon
and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
Cook on High setting for 5 hours
or on Low setting for 8 hours.
Bring water to boil in a saucepan. Stir in couscous
and remove from heat. Cover
and let stand about 5 minutes
until liquid has been absorbed. Fluff with a fork.
