Crock Pot Moroccan Chicken & Coconut Rice

By Dash of Amy
February 27, 2018
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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

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Serves: 8

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
  1. Place all ingredients in a crock pot and cook on low for 6 hours.

Coconut Rice

  • 2 cups jasmine rice
  • 15 ounces coconut milk + enough water to equal 4 cups
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  1. Place rice, coconut milk, water, olive oil, and salt in a large saucepan, and bring to a boil.
  2. Once boiling reduce heat to simmer and cook until all liquid is absorbed, 15-20 minutes.
  3. Serve chicken mixture over the rice.

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