Jamie Geller introduces her recipe for Moroccan Chicken Stew
Slow Cooker Moroccan Chicken Stew
Servings
6 Servings
Ingredients
- 2 boneless skinless chicken breasts, cut into 1-inch pieces, about 1 pound
- 1 large sweet potato peeled and cut into 1/2-inch dice (about 2 cups)
- 1 red onion peeled and diced
- 2 cups diced tomatoes undrained
- 1 cup chicken broth
- 15 prunes
- 3 Cloves garlic minced
- 1 1-inch piece fresh ginger, peeled and grated
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 cups frozen cauliflower florets no need to defrost
- 1/2 cup roasted unsalted cashews coarsely chopped
- 4 tablespoons fresh cilantro chopped (optional)
Instructions
- In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours. Add cauliflower and cook on high for 1 more hour. To serve, garnish with cashews and cilantro.
Sure, sounds great.
Looks fabulous! Could I substitute dried apricots instead of prunes?
Thanks for the comment and your honesty
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This turned out nice but the flavors where much closer to Indian food than to Moroccan IMO. My husband liked it but I could tell he wasn’t love’n it… so I might not make it again but it did turn out nicely and wasn’t too hard to make.
OY! that should NOT happen – but good recommendation!
This smells delicious but after 4 hours on high the chicken is cooked but the sweet potato and onions are still not soft! Would recommend sautéing the veggies before putting it all together in the slow cooker!
Oh Debra! I am so happy you both enJOYed – thank SO SO much for saying so.
This is such a great recipe–the combination of flavors is superb. I have made this several times and my husband just raved. This is a gem.
OH YAY YAY YAY! So happy you are making it. I always buy frozen Bodek cauliflower in Israel, sorry you weren’t able to find it. in the future in place of cauliflower you can add white potatoes along with the sweet potatoes. I also think chickpeas would be nice here!
yes but then cook it on low – you also want to be sure there is enough liquid so it doesn’t dry out while you are at work – so maybe add a little more broth depending on how it looks/the size of your slow cooker.
This is smelling so good. I had all the ingredients on hand except the cauliflower. No cauliflower to be found either frozen or fresh. It’s one of those veggies in Israel that has kashrut problems. Any ideas what I can use in place?
can I put it in the slow cooker for 8-10 hours while I’m at work? the recipe says cook on high. Will be good if I do cook it for a longer period?
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The way it was inputted didn’t result in the correct Ready Time, but it has been adjusted now.
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Jamie, I can’t wait to try out this recipe. Below the picture you wrote: Prep Time:15 minutes min, Cook Time:4 hours min, Ready Time:19 min. What does “Ready Time” mean?
THANKS SO SO SO much for providing the Weight Watchers points. Hope you really loved it!
FYI, this recipe is 6 Weight Watchers Points Plus per serving (assuming 6 equal portions). Thank you for sharing, my apartment smells great, I can’t wait to try this soup for Shabbat dinner tonight!
Hopefully 5 hours on low and an hour on high works out well, I didn’t want to blast it with heat this morning after I went to work and figured the chicken was cut up and not whole pieces, so I was safe temperature wise. Almost time to add the cauliflower, yum!
thanks so much – sure you can omit the dried fruit and/or how about adding small red bliss or fingerling potatoes as well – just an idea 🙂
This looks absolutely delicious. However, my husband is diabetic and avoids dried fruit. Would it work to leave it out and/or is there a substitute?
I think that would work perfectly, I have made similar adjustments to recipes before.
Hey Francine — totally awesome substitution – LOVE the idea.
This looks wonderful. My family has an aversion to prunes and I have a large package of dried, but juicy apricots. Would this be a good substitute?
Thanks in advance.
yes it should work – the only issue being the amount of liquid. I would start with doubling the broth.
Has anyone tried this? I would love to make this for lunch next Shabbat!
Hey Debbie – see Beth’s comments below.
thank you Beth!!!! really appreciate your notes here for everyone!
you got that right!
it totally is!
I do not own a crockpot, so I used a large, shallow saucepan* instead, cooking the initial mixture for about an hour, or until the sweet potato was soft; then added the cauliflower and cooked about 15-20 minutes longer. It worked great! I also substituted smoked paprika, since I didn’t have regular paprika on hand.
*@Debbie Kull: I am sure a Dutch oven would work great as well. Try an hour at low heat, as I did; then add the cauliflower and cook until the cauliflower is tender.
Jamie,
I do not have a slow cooker. I gave it away to marching band for chili at at my son’s HS. Can you make the Moroccan chicken stew in a Dutch oven on low heat and how long would you cook it?
Can it be cooked on low or medium and left over night for Shabbat lunch?
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this looks super yummy!!
i’m always looking for new slow cooker recipes, and this one looks like a real winner!
i’m always looking for more slow cooker recipes, and this one looks like a real winner
you can make this for passover — you may need to adjust the spices — like cumin, which is not avail kosher for passover. Enjoy Happy Passover!
Is 2 chicken breasts enough to serve a family?
It’s 1 pound cut into 1 inch pieces so it goes along way there’s also tons of other yummy stuff in here so it’s hearty and not all about the chicken. But if you are nervous add another 1/2 pound more than that will make it much heavier on the chicken and you will loose the balance of the flavors and ingredients – it’s stew so its the entire combo of all that makes this recipe great!
Jamie,
I need to know if I can make this for Passover? I made your coconut chicken to bring to a Seder but I am looking for one more dish with boneless chicken. Please advise asap. Thanks so much!!