I don’t know about you, but I love Pinterest! As mentioned many times before I got addicted to it two years ago and by now I have over 7000 pins (click here to see my pins) and over 1000 likes. Although I love pinning craft ideas, majority of my likes are related to food. But do I actually cook/bake from many of those recipes? Although I do try from time to time to bake or cook from my boards and likes, but sadly not often enough. I wish some of those foods would come alive in my kitchen! Can you relate? If so, than this challenge is for you! I have decided from this week forward I will try out one recipe from Pinterest once a week and will write my reviews here. Sounds like a plan? Great! Let’s go with that ;-).
My first recipe to try out is slow cooker moroccan chicken from ‘Will Cook for Smiles’ blog. I got attracted to it as we have recently received slow cooker as a gift and I love the convenience of it. So was kind of looking for more ideas for that type of cooking method. I had to change few things in this recipe however. First, I did not like the idea of using ready sauce from the packet so I made my own. I also used chicken legs instead of breast just because I prefer those parts and I used parsley instead of cilantro (american way to call coriander), because I wanted to use up parsley in my fridge. The chicken came out tender and really tasty! Will definitely make again 😉
SLOW COOKER MOROCCO CHICKEN adopted from Will Cook for Smiles
For the chicken
- 1tbsp coconut oil
- 2 garlic cloves, finely chopped
- 1tsp salt
- 1tsp paprica
- 1tsp cumin
- 1/2 tsp cayenne pepper or black pepper to taste
- 1 tsp sugar
- 1 tbsp chopped parsley
- 2 tbsp tomato puree+2 tbsp water to dilute
- 3-4 tomatoes
- 3 chicken legs
- 1 cup of chicken stock
- 1 small onion, sliced
- 1 can of chickpeas, drained
For the meal:
- 1 cup of dry couscous
- 1tbsp ground almonds
- 2 tsp chopped parsley
- 2 tbs chopped spring onion
1. Fry garlic in the frying pan using coconut oil. Add all the seasonings, tomato puree with water and fry for another 2-3min.
2. Meanwhile peal and deseed the tomatoes. Slice the tomatoes in four and pour boiling water over them. The skin should fall off and seeds come out easer. Chop the tomatoes and add them into the frying pan together with garlic and seasoning.
3. Place the chicken breasts in the slow cooker and add the tomato sauce from the pan, chicken stock and onions. Mix well and set of 6-8 hours. Add the drained chickpeas about half way through.
4. Make couscous by pouring boiling water over it. Once it’s made, stir in the almonds parsley and salt to taste.
5. Serve chicken on top of couscous. Scoop juice and chickpeas over the chicken and add some spring onions on top!