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2 pounds chicken breast halves ; cut into 2 inch pieces
15 ounces chickpeas ; canned, drained
14 1/2 ounces tomatoes ; canned, diced
1 onions ; minced
2 cloves garlic ; minced
2 large carrots ; peeled and diced
2 large sweet potatoes ; peeled and diced
1/2 teaspoon turmeric ; ground
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon parsley ; dried
1/2 teaspoon black pepper
1 teaspoon salt
Submitted by plerby
This Morrocan chicken dish is made in a slow cooker/Crockpot.
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Put the chickpeas, sweet potatoes, onion, garlic and chicken in a slow cooker.
Combine the salt, cinnamon, cumin, parsley, pepper and turmeric in a small bowl. Sprinkle the seasoning mixture onto the chicken and vegetable mixture. Stir in the diced tomatoes.
Cover the slow cooker and cook on high heat for 4-5 hours, until the sweet potatoes are tender and the sauce has thickened.
Combine the salt, cinnamon, cumin, parsley, pepper and turmeric in a small bowl. Sprinkle the seasoning mixture onto the chicken and vegetable mixture. Stir in the diced tomatoes.
Cover the slow cooker and cook on high heat for 4-5 hours, until the sweet potatoes are tender and the sauce has thickened.
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