Moroccan Chicken

A great crock pot recipe.If you don't want to use turmeric (it's rather pungent) you can use a dash of ground ginger instead. I like this with couscous, but you can use rice, my husband can't stand couscous ( I don't understand why), so I usually serve rice. If you do use couscous, cook it in pineapple juice instead of water, it is a great flavor twist! I got this from the Betty Crocker Slow Cooker Cookbook.

• Ready In: 5 hrs 15 mins
• Serves: 4

Ingredients

• 8  skinless chicken drumsticks
• 1 (8 ounce) can pineapple chunks in juice or 1 (8 ounce) can pineapple chunks in juice, undrained
• 1  large onion, chopped
• 2  tablespoons lemon juice
• 1  teaspoon salt
• 1  teaspoon dried marjoram
• 3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ground turmeric
• 1  tablespoon cornstarch
• 1  tablespoon cold water
• 1⁄4 cup  sliced  pimento stuffed olive
• 1  tablespoon  chopped fresh parsley

Directions

1. Place chicken in a 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric;pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when center of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. COver to keep warm.
3. Remove fat from sauce. Mix cornstarch and water; stir into sauce.
4. Caver and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.