| Prep: 20 mins | Cook: 5 hrs – 7 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 15g | 3.5g | 46g |
| sugars | fibre | protein | salt |
| 11g | 7g | 46g | 1.2g |
The Slow Cooker Moroccan Chicken with Ceylon Cinnamon is a delicious medley of savory, sweet, and a little spice – all simmered to perfection in a slow cooker. The dish is more than just a meal, it’s a symphony of flavors that reflect the richness and diversity of Moroccan cuisine and it ignited my passion for Afro-Southern fusion, bringing together my Nigerian roots with my Southern upbringing.
The Essence of Afro-Southern Fusion
This recipe is an elaborate dance of intertwining culinary traditions. Taking inspiration from Moroccan tagines, it mirrors the rich history of silk and spice routes, basking in the warmth and spice of my Nigerian heritage, while living comfortably alongside Southern comfort meals. It presents a unique twist to the classic American slow-cooked chicken, effortlessly bringing continents to the dinner table. Think of it as a culinary passport, where with every bite, you take a little trip from Georgia to Nigeria, to Morocco, and back again.
Health Benefits and Flavorful Journey
Beyond the mouthwatering flavors, the Slow Cooker Moroccan Chicken with Ceylon Cinnamon boasts a wealth of health benefits. Whole spices are aromatic powerhouses teeming with antioxidants and Ceylon Cinnamon, in particular, is known for its anti-inflammatory and antioxidant properties. Not to mention, Chickpeas, a great source of plant-based protein is included in the recipe adding a hearty texture to the dish. Lastly, the dried apricots offer a note of sweetness, and more importantly, are a good source of dietary fiber and essential vitamins.
The lingering warmth of spices, coupled with the sweet tang of apricots and tomatoes, and the rustic earthiness of chickpeas, creates an enthralling experience. I find it particularly delightful when served alongside a fluffy mound of couscous or a crusty piece of flatbread. It’s similar to classic Mediterranean dishes like Shakshuka, and pairing it with these carb options enhances every flavor involved.
There’s just something about how the familiar textile of Southern slow-cooked meals marry well with the bold flavors of African dishes. It’s one way I stay connected to my heritage while celebrating where I am now, making it a recipe close to my heart.
What You’ll Need
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried apricots
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro
- 1/2 sliced lemon
Method
Step One
Begin by heating the olive oil over medium heat in a large pan. Add the chicken thighs to the pan, seasoning them with a little salt and pepper. Cook until they are just browned on both sides.
Step Two
While the chicken is browning, chop your large onion and mince the garlic. After the chicken is browned, remove it from the pan and set it aside.
Step Three
In the same pan, add the chopped onion and minced garlic. Cook until they are soft and fragrant. This should take about 5 minutes.
Step Four
Next, add in the Ceylon cinnamon, ground cumin, ground turmeric, ground coriander, ground ginger, and red pepper flakes. Stir well, allowing the spices to mix with the onion and garlic and leave to cook for a further 2 minutes.
Step Five
Pour in the can of diced tomatoes, along with its juice, the drained and rinsed chickpeas, dried apricots, and chicken broth. Stir everything together.
Step Six
Transfer everything from the pan into the slow cooker. Add the browned chicken thighs on top and push them down slightly so that they are submerged in the liquid.
Step Seven
Cover the slow cooker and set it on low. Allow the meal to cook for 6-8 hours. Add the sliced lemon and fresh chopped cilantro about 1 hour ahead of serving, allowing them to infuse their fresh flavors into the dish.
Step Eight
Once the cooking time is up, adjust the salt and pepper to taste, if needed. Then, serve hot with a side dish of your choice and enjoy your Slow Cooker Moroccan Chicken with Ceylon Cinnamon.
