Slow Cooker Moroccan Chicken | PALEO, Whole30


Today I'm coming to you with another restaurant copycat recipe-  well, my easy version!

We love Urban Plates.  Usually we're all about the grass fed steak salad, but there were a few times when I was pregnant that the steak just tasted *off* to me- pregnancy tastebuds, I guess?  Meat was sometimes tricky.

On those days I opted for this "Moroccan Chicken Braise" because it was warm, comforting, and still made with great ingredients.  Super hearty too.  


Moroccan flavors are not something I grew up on, but I have learned to love them.  They're warm & cozy, savory, and with the perfect hint of freshness.

I played around with flavor combinations in my own kitchen for awhile before coming up with my perfect spice blend to get me that yummy Moroccan vibe.  Now, is it super duper authentic?  Most likely not.  But it's got the same "feeling" to it with a kick of cumin, some smoky paprika, and some warmer spices like cinnamon and ginger.


Maybe these sound like a weird combo- but give it a chance!  Mixed with some coconut milk, slow cooked sweet potatoes, and a hit of fresh lemon at the end- this dish is fresh yet comforting & filling all at the same time.

It also makes tons of food!  And is so great leftover.


Try it over cauliflower rice or roasted vegetables if you're doing a Whole30 or aiming for lower carbs.  Serve over white rice if you do grains!  Enjoy!



Ingredients:
  • 2 lbs chicken breasts or thighs, cut into bite sized pieces
  • 4 small sweet potatoes, cubed
  • 1/2 sweet onion, diced
  • 1 1/2 cups chicken broth
  • 1 tsp each:
    • cumin
    • turmeric
    • smoked paprika
  • 1/2 tsp each:
    • garlic powder
    • ground ginger
    • cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 cup coconut milk
  • juice of 1 lemon
  • salt & pepper, to taste

Slow Cooker Directions:
  1. Add the chicken, sweet potatoes, onion, broth, and spices to a slow cooker and stir to combine.
  2. Cook on high for 2 1/2 hours or low for 4 to 5 hours, or until chicken is cooked through and potatoes are soft.  Set to "keep warm".
  3. Scoop out about half of the sweet potatoes along with the liquid, and transfer to a blender.  Add the coconut milk and lemon juice, and blend until smooth.
  4. Stir back into the pot with the chicken and veggies and season with salt & pepper to taste.  Heat until warmed through.
  5. To serve:  scoop over steamed cauliflower rice, white rice, or roasted vegetables.  Enjoy!

Instant Pot Directions:
  1. Add the chicken, sweet potatoes, onion, broth, and spices to the Instant Pot and stir to combine.
  2. Put the lid on and set the valve to sealing.  Set to cook on manual high pressure for 12 minutes.
  3. Allow the pressure to release naturally for 10 minutes, then release teh remaining steam if needed and remove the lid.
  4. Scoop out about half of the sweet potatoes along with the liquid, and transfer to a blender.  Add the coconut milk and lemon juice, and blend until smooth.
  5. Stir back into the Instant Pot with the chicken and veggies and season with salt & pepper to taste.  Heat on the "warm" setting until warmed through.
  6. To serve:  scoop over steamed cauliflower rice, white rice, or roasted vegetables.  Enjoy!




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