Make Ahead

Crock Pot Moroccan Chicken & Coconut Rice

February 27, 2018
1 Ratings
Photo by Dash of Amy
  • Serves 8
Author Notes

A delicious combination of flavors with chicken thighs, vegetables, tasty spices, and chicken broth in the crock pot, and served over creamy coconut rice. —Dash of Amy

What You'll Need
  • Moroccan Chicken
  • 4 pounds boneless skinless chicken thighs
  • 1 small onion, diced
  • 1 celery stalk, sliced thin
  • 3 carrots, sliced thin
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 cups organic chicken broth
  • 15 ounces diced tomatoes (garlic & onion)
  • 15 ounces can chick peas, strained
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cloves
  • 1 teaspoon turmeric
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • Coconut Rice
  • 2 cups jasmine rice
  • 15 ounces coconut milk + enough water to equal 4 cups
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  1. Moroccan Chicken
  2. Place all ingredients in a crock pot and cook on low for 6 hours.
  1. Coconut Rice
  2. Place rice, coconut milk, water, olive oil, and salt in a large saucepan, and bring to a boil.
  3. Once boiling reduce heat to simmer and cook until all liquid is absorbed, 15-20 minutes.
  4. Serve chicken mixture over the rice.

See what other Food52ers are saying.

1 Review

charles April 10, 2022
I genuinely loved this recipe it was simple but delicious. The spices and coconut rice were the stars of the dish. I definitely think the coconut rice is needed. The soup was good without it, but personally I felt there was a difference. I followed the recipe correctly except I used fresh tomatoes instead of canned. I had some that needed to be used and while I'm sure you could argue it changed the dish, well I loved it anyways. Portions seems about right on the soup but I would add another cup of coconut rice.