Moroccan-Spiced Tomato Chicken
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Yields:
-
2 plates/bowls
- Serves:
- 2
ingredients
- 2 tablespoons olive oil
- 2 tablespoons slivered almonds
- 1 garlic clove, minced
- 1 lb boneless skinless chicken thighs
- 8 ounces salsa
- 2 tablespoons dried currants
- 4 teaspoons honey
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- salt and pepper
directions
- Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop.
- Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker.
- Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork.
- Season with salt and pepper. Serve hot, topped with toasted almonds.
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