Moroccan Chicken

Moroccan Chicken

Slow Cooker
1/2 cup chopped onions
8 oz. baby carrots
1/2 cup prunes
1 (14 oz.) can chicken broth
8 oz. bone-in chicken thighs (skinned)
1 1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

In the Slow Cooker combine the onions and carrots; add in the prunes and broth; top with the chicken. In another bowl, combine the curry powder, salt, cinnamon, pepper and red pepper flakes; sprinkle mixture over the chicken. Cover the Slow Cooker and cook on Low for 5 hours. Remove the chicken, fruit and vegetables from the Slow Cooker and spoon the juice from the Slow Cooker over each serving. Serve.

*Johnna's tip: Basically, you want the juice from the Slow Cooker to serve as your gravy over the chicken. The flavors of the juices in the Slow Cooker have had 5 hours to marinate and mix together creating an irresistible Moroccan flavor. Serve over a bed of brown rice.

*Johnna's tip, tip: If you don't own a Slow Cooker, please run out and get one today! They are one of the best inventions that could've happened to a foodie because (1) they allow you to basically add various ingredients to a pot and let them cook themselves and (2) you get all the credit for how great the dish tastes;-)...Yaay for Slow Cookers!

Picture source: http://www.marrakechcuisine.com/menu.html