Prep: 20 minutes Cook Time: 4 hours in Crock Pot (high) *Note: I have never had any Moroccan food unless I made it. We have no Moroccan restaurants or anything like that where I live. This is in no way an “authentic” Moroccan recipe, but it is Moroccan-inspired, and quite tasty. -Also- you may want to add more or less spices to your taste- Depending on the quality of your spices, if they are freshly ground or pre-packaged, or just the little quirks of nature that make some spices stronger than others!
- 6 chicken thighs (bone-in, skin off)
- 4.92 ml cornstarch
- 1 small onion, sliced
- 4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
- 226.79 g brown lentils
- 9.85 ml paprika
- 4.92 ml cinnamon
- 4.92 ml turmeric
- 7.39 ml cumin
- 4.92 ml ground coriander
- 473.18 ml chicken broth or 473.18 ml stock
- 4.92 ml olive oil
- nonstick cooking spray
- Spray the inside of the crock-pot with non-stick spray.
- Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
- Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
- Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
- Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
- Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
- Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
- I serve mine along with steamed couscous and roasted cauliflower.
This recipe was easy to make, delicious, and filled the entire family. I have made substitutions as well, and the flavor is always great.
Yum! This recipe appealed to me, as a novice to Moroccan cooking, because it appeared straightforward and had easily accessible ingredients. I used four chicken thighs, a little fewer lentils, and doubled the spices (as suggested by another reviewer), and also used a little more liquid. I was VERY pleased with the resultsâ€¦flavorful, but not too spicy. Also quite presentable. Thanks for sharing your recipe!
This is very good; however, I think the seasonings should be doubled. The lentils really absorbed a lot of the spices. Due to the amount of lentils it did not taste as seasoned as I was expecting. This was easy to make and I think it would be enjoyed by adults more than kids. I would definately serve this to company with more seasonings. :) Thanks for sharing Laura