Slow Cooker Moroccan Style Chicken and Vegetables with Quinoa Risotto

I have been making a version of this dish for a few years now. It makes a bunch of food, so as a single girl I had lots of leftovers. Now, it does not extend quite so far, but you can easily add more meat to make up for all of the sides in this. Because, oh yes, this is a one-dish wonder. You could leave off the quinoa risotto entirely, or use couscous, OR you could go nuts and add some starchy food into the slow cooker, like potatoes. I think sweet potatoes would go really nicely in it.

 

Originally, this dish was modified from a Good Housekeeping issue (September 2007), but my husband decided recently that he is not a big fan of butternut squash (the main star of the dish before). So, I opted to turn it into a carrot dish. There is a bit more liquid, so you could either use less chicken broth or use a butternut squash (about 1.5 pounds) instead of the carrots.

For the quinoa, I had some remaining (exactly 1 cup) and I wanted to use it up instead of buying couscous. But, then I decided to get creative and see if I could soften the quinoa by using risotto techniques. Here is your bonus recipe for today:

Directions for Quinoa Risotto

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1/4 cup white wine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried chopped onion
  • 1.5 Tablespoons olive oil

Heat the olive oil and quinoa in a medium saucepan over medium low heat. Stir for 2 minutes, allowing the quinoa to toast a bit and get evenly coated with the oil. Stir in the garlic powder, onion, and a ladle of the chicken broth. Stir for a few minutes to allow the quinoa to absorb most of the broth. Continue adding a ladle of chicken broth at a time, allowing it to absorb.

 

After 1 cup has been added, add in the white wine. Then, continue adding the broth until it is gone. The quinoa will expand a bit in this process but maintain a bit of crunch.

 

This recipe ended up being such a hit with my husband, who previously did not like quinoa very much. He actually went back and got more!
Directions for Quinoa Risotto without pictures

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1/4 cup white wine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried chopped onion
  • 1.5 Tablespoons olive oil

Heat the olive oil and quinoa in a medium saucepan over medium low heat. Stir for 2 minutes, allowing the quinoa to toast a bit and get evenly coated with the oil. Stir in the garlic powder, onion, and a ladle of the chicken broth. Stir for a few minutes to allow the quinoa to absorb most of the broth. Continue adding a ladle of chicken broth at a time, allowing it to absorb. After 1 cup has been added, add in the white wine. Then, continue adding the broth until it is gone. The quinoa will expand a bit in this process but maintain a bit of crunch.

Directions for Slow Cooker Moroccan Style Chicken and Vegetables

Adapted from Good Housekeeping

  • 1 pound carrots, sliced into 1/4-inch thick coins (keep the leaves if you have them)
  • 1/4 cup carrot leaves, chopped (optional)
  • 2 medium tomatoes, coarsely chopped
  • 2 teaspoons minced garlic
  • 1 can (15-19 oz) garbanzo beans (rinsed and drained)
  • 1/3 cup raisins (use more if you like them)
  • 1 cup chicken broth (use less if you want it less liquidy)
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • Salt/Pepper
  • 2 pounds chicken thighs

In your slow cooker, stir together the carrots, tomatoes, garlic, beans, raisins, and broth. Add half of the carrot leaves if using.

 

Sprinkle the chicken with the coriander, cumin, cinnamon, and salt and pepper. Rub the seasoning all over the chicken. Place the chicken on top of the vegetables.

 

Cover the pot and cook on low for 7 hours or on high for 3-4 hours. Before serving, prepare your quinoa, couscous, or rice sides. While the side dish is cooking, sprinkle the remaining carrot leaves on top of the chicken in the slow cooker.

 

Stir before serving.

 

Directions for Slow Cooker Moroccan Style Chicken and Vegetables without pictures

Adapted from Good Housekeeping

  • 1 pound carrots, sliced into 1/4-inch thick coins (keep the leaves if you have them)
  • 1/4 cup carrot leaves, chopped (optional)
  • 2 medium tomatoes, coarsely chopped
  • 2 teaspoons minced garlic
  • 1 can (15-19 oz) garbanzo beans (rinsed and drained)
  • 1/3 cup raisins (use more if you like them)
  • 1 cup chicken broth (use less if you want it less liquidy)
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • Salt/Pepper
  • 2 pounds chicken thighs

In your slow cooker, stir together the carrots, tomatoes, garlic, beans, raisins, and broth. Add half of the carrot leaves if using. Sprinkle the chicken with the coriander, cumin, cinnamon, and salt and pepper. Rub the seasoning all over the chicken. Place the chicken on top of the vegetables. Cover the pot and cook on low for 7 hours or on high for 3-4 hours. Before serving, prepare your quinoa, couscous, or rice sides. While the side dish is cooking, sprinkle the remaining carrot leaves on top of the chicken in the slow cooker. Stir before serving.

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3 thoughts on “Slow Cooker Moroccan Style Chicken and Vegetables with Quinoa Risotto

  1. Pingback: Shrimp and Leek Risotto | fudgingahead

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