Moroccan Chicken

mandabears's Note:

this is a different recipe for moroccan chicken using a crockpot and lentils. it easy to make and very delicious. i am not sure how authentic it is, but try it. I serve this with steamed couscous.

• Total Time: 8 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 8 ounces baby carrots
• 1 1/2 cups uncooked lentils, i use brown
• 1 1/2 lbs frozen chicken tenders, i usually use Tyson
• 2 tablespoons minced garlic
• salt, to taste (optional)
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cinnamon
• 2 (14 1/4 ounce) cans chicken broth, i usually use college inn

Directions:

1. place the carrots in the bottom of a slow cooker.
2. sprinkle the lentils over the carrots.
3. place the frozen chicken tenders on top of the lentils.
4. in a separate bowl combine the tumeric, ground red pepper and cinnamon together and sprinkle evenly over the chicken.
5. Pour in the 2 cans of chicken broth.
6. Cover an cook on high for 1 hour, then on low for 7 hours.

Reviews

[Chef Joslyn]

My roommate and I love this! We find it quite filling and delicious!

[EllaP]

I should have followed my gut and not used the tyson frozen chicken tenders. It didn't turn out edible. Next time I try it, I will use normal chicken breast. The recipe itself is a good start to something, I just need to tweak it for our tastes.

[Chef RZ Fan]

We really liked this healthy, tasty recipe. I used 24 ounces of broth instead of the 28 and 1/2 your recipe called for.Mine was a bit on the dry side... next time I will follow more exactly. We still really liked the flavors and DH is looking forward to the leftovers tommorrow. Thanks for the share.