Slow Cooker Moroccan Chicken

Chicken and chickpeas slow cooked in a flavorful Moroccan spiced broth and served over brown rice.

My husband had a sore muscle.  Not just the kind you get from regular exercise (he's very active and not one to complain), but one like a tweak or a strain.  It was bothering him for a while so on top of resting, icing, and taking NSAIDs (non-steroidal anti-inflammatory drugs) he also wanted to eat anti-inflammatory foods.  This is where I came in and looked up some information online.  For an anti-inflammatory diet, foods low in saturated fat are good.  So are vegetables, fruits, whole grains, and spices.  Spices like cinnamon, ginger, turmeric, and chili pepper are all supposed to be anti-inflammatory.

Add plenty of spices for anti-inflammatory diet [Tweet this]

Moroccan dishes often include many spices so I looked up common Moroccan spices.  Then I made a Moroccan spice blend with plenty of spices said to have anti-inflammatory properties.  (It's a good thing I love spicy foods and Indian foods because I have a huge cabinet full of spices so I had everything on hand.)  This spice blend was the main inspiration for this dish.  I just added veggies, chicken, and a few other healthy ingredients then cooked it all in a slow cooker for a simple and nutritious meal.

Moroccan spice blend with plenty of anti-inflammatory spices. [Tweet this]

This was not a miracle cure for my husband's pain.  I won't make any unbelievable claims.  We ate anti-inflammatory foods for a couple of weeks (we still include many in our regular meals) and maybe they helped or maybe they didn't.  I just think eating healthy and flavorful foods is never a bad thing.  Most importantly we really enjoyed this meal and will make it again (sore muscles or not).

Eating healthy & flavorful food is never bad. [Tweet this]

Moroccan Chicken

Cook time:  6 hours
Servings: 8

Moroccan Spice Mix:

1 tsp ginger
1 tsp cinnamon
1 tsp ground coriander
1 tsp paprika
1/2 tsp allspice
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp hot red chili powder (cayenne is fine)

Ingredients:

1 large onion, chopped
1 carrot, chopped
3 celery stalks, chopped
2 Tablespoons Moroccan Spice Mix
1 chicken, separated
1 bunch cilantro stems (reserve the leaves for garnish)
1 cinnamon stick
2 star anise
1 can diced tomatoes
1 can chickpeas
1 cup raisins (optional)
1/2 cup olives, chopped (optional)

First prepare the spice mix by stirring all the spice together in a small bowl.  This makes about 2 tablespoons of spice mix and I used it all in this recipe.  Set aside.

In a 5 quart slow cooker, add the vegetables and season with salt and pepper (I use coarse sea salt and use a few pinches, a few grinds of freshly ground black pepper)

Sprinkle on the spice mix and add the chicken (I bought a whole chicken and had the butcher separate it into 10 pieces--breast (each cut in half), legs, thighs, wings).  You could also use boneless skinless breasts or thighs, whatever you prefer.  Make sure to season the chicken with salt and pepper too (a few pinches).

Then make a spice bundle using cheesecloth.  Unfold a square of cheesecloth and place the cilantro stems, cinnamon stick, and star anise in the center.  Then tie the cloth up around them. This just makes them easier to fish out after cooking and imparting their flavor.  Toss this packet into the slow cooker.

Add the can of tomatoes, chickpeas, and 2 cups of water.  You can probably add the raisins and olives now, but I didn't think about it until the end of cooking.

Cook on low for 6 hours or until the chicken is fully cooked and tender.

Serve with brown rice and garnish with cilantro (I had roasted cauliflower and broccoli on the side--more vegetables never hurt).

Enjoy.

For more Moroccan and other dishes using anti-inflammatory spices check out:

Moroccan Raw Carrot Salad

Patta Gobhi Mattar (Cabbage & Peas)

Cauliflower and Chickpea Curry

Linked to:  2 cup, Treasure Box Lou Lou Girls, Tickle my Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends