Slow cooker moroccan chicken

I have been meaning to use my slow cooker much more often lately. I started today with this slow cooker Moroccan chicken recipe that was to die for. Not only it was super tasty but extremely easy to make. 

Harissa slow cooker moroccan chicken.

If you don’t owned a slow cooker I suggest you purchase one. It is extremely easy to use, kind of inexpensive, and very convenient. This one is one of my favorites slow cooker models. I have actually taken it to gatherings since it closes hermetically and there is no spills. Love it!

Anyhow, onto the recipe now.

Like many of you guys know, I am in school and on top of other things going on in my life, I am redoing my entire house since it flooded. Talk about having management time issues. My life is pretty much scheduled to the minute so I have no time to spare and waste. Very stressful to say the least.

This type of recipes is what I like making lately. Super easy, and convenient. This slow cooker moroccan chicken is super hearty, filling and delicious. I love using all the Moroccan type of spices as well as one of my favorite natural sauces, Mina Harissa. This sauce is made with top of the line ingredients, all real ingredients I must add, and it is extremely versatile. You can add add this sauce pretty much onto anything that requires some spicy component. I also made this Harissa beef burgers the other day and they were juicy and extremely tasty. If you haven’t tried this Mina Harissa sauce you should try it soon. Check out their website for their sauce varieties.

Well I hope you get to make this slow cooker Moroccan chicken recipe soon. Like I said, it is very easy and super tasty.

Giveaway:

Mina Harissa has provided 3 packs of their Harissa sauce to 3 Eat Goo 4 Life readers.

To enter:

  • Comment on the section below and let me know how would you Harissa in your recipes.
  • I will pick 3 winners November 17th!

Enjoy!

Harissa slow cooker moroccan chicken.

This slow cooker moroccan chicken is super easy to put together. You can serve it with brown rice, couscous or quinoa. You can keep it gluten free this way.

Harissa slow cooker moroccan chicken.

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Slow cooker moroccan chicken

Miryam's original recipe

Yield: 8 servings

Total Time: 4 hours

Ingredients:

Directions:

Mixed the spices, cumin, coriander, cardamon and cinnamon. Toss the chicken in the spices. Add the chicken to the slow cooker followed by the rest of the ingredients reserving the chick peas, olives and raisins for later on.

Set the slow cooker on high and cook the chicken for 3 hours. After the 3 hours add the rest of the ingredients. Cook for another hour on high.

Serve over some brown rice, couscous or quinoa.

NOTE: I added 3 tsp of arrowroot powder mixed with two tablespoons of water to thicken my sauce the last 2-3 minutes of cooking. You can also use cornstarch instead of arrowroot powder.

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55 comments

  1. These look amazing Miryam! I can’t wait to try them!

  2. this is a dessert that is actually good for you. bookmarking it. thanks Miryam! Can’t wait to try it, most likely after the holidays… lol.
    That’s the best time to try healthy desserts.
    :-)

  3. OMG! How original is this recipe?! I love that it’s vegan, and SO easy to throw together! Good idea to try the coconut flakes next time.

  4. I am kind of in awe of these (and you) at the moment. These are serious gamechangers.

  5. What a genius idea! I’m pretty obssesed with dates lately, so I’m definitely giving this recipe a try. I love how it’s no bake and super healthy. And they look so fudgy! x

  6. wow These brownies look out of this world delicious! I can’t wait to give it a go!

  7. cant wait to whip these up tomorrow. beautifully done and the salty and spicy with the chocolate… just so many thinks to be thankful for , all in one treat! question: cake stand setting out or in the fridge? thanks for sharing : )

  8. These look unbelievable! OMG!

  9. Next time I crave brownies, I am making these!!
    Would be great with Garden of Life’s Perfect Food RAW cacao powder to get some greens in there!

  10. These were VERY dry and crumbly, not even close to your pictures. Both the cake and the ganache
    are like saw dust, may stir them into a pudding, or use as a topping on yogurt the taste is good but not edible.

    • I am so sorry to hear this. I think it can be due to the dates. The dates that I have are moist, how were yours? Maybe I will add a note regarding that. If your mix is crumbly how about adding some almond milk to make it come together? You won’t need much. I will say no more than 1/4 cup. Sorry this didn’t turn out as expected.

  11. you are right , Miryam. there is a huge difference in dates and i stick with the medjool and find success. hope you try again, Judy and you will see… excellent recipe! when i make these, i like mine with sea salt on top instead of the red chili flakes. easy and divine!!!

  12. OH MY!!! Just made these….used a mix of walnuts and hazelnuts – lightly toasted before processing. Had to soak my dates, and thus needed some extra moister, so used coconut milk instead of almond milk. Used ancho chile powder, along with cocoa powder, cinnamon and coconut oil for the ganache. Topped with a sprinkle of chia seeds and candied ginger.

    Nice recipe, thank you!!!

  13. Made these last night – delicious and big hit with my kids! Thank you!!

  14. These are so awesome! My husband thought I had baked brownies. So much easier than that.. and so much better!!!!

  15. What can you use instead of flaxseed meal? Semolina? Cornmeal? Ground almonds? I don’t want to ruin it! Does flaxseed meal have a strong distinctive flavour?

  16. These look really good…I’ve made traditional brownies with chili powder and that is a great taste. My question…can you use chia seeds in place of the flax?

  17. Can you taste the chili powder or is really subtle? This recipe looks amazing. My son is a chocolate freak, but I’m unsure about the chili powder. Sounds good to me though!

  18. Is it cocoa powder or cacao powder? Do they create different tastes, or textures? or are they interchangeable?

    • It is cocoa powder. That is the more general term and most ingredient use. You can also find cacao powder which it is essentially going to create same texture but the composition is a bit different. For purposes on this recipe stick with cocoa powder. Thanks for stopping by!

  19. I just came across this recipe and made them tonight and WOW! They are soo good! I may never go back to regular brownies :) Thanks for making a vegan and gluten-free recipe that is relatively easy, as they can be hard to find! Your blog is one of my go-to’s for delicious and healthy recipes :)

  20. These look amazing! Luckily I already have all the ingredients too so I’ll be trying these out tomorrow. Thanks Miryam!

  21. Made these tonight. They are delicious! Will make again. They are very rich dark chocolate.

  22. Looks awesome can we use macadamia nuts instead of walnuts?

  23. This recipe is the boss! I used macadamian nuts instead. Added some milk to soften the mixture. For the topping I added hot chocolate powder and halved cocoa powder. Added a small bit of cream and vanilla extract. Thank you for all your awesome recipes!

  24. I made these. Very yummo.
    Thought I’d add some lime juice and rind as I love chilli and lime chocolate. Worked well. A definite make again

  25. Hi, can I substitute the coconut oil with another oil like olive oil/corn oil/soya oil or even just butter?

     

  26. I don’t like dates, can raisons be substituted? I really want to try this.

  27. You think I could use figs instead of the dates? I have a HUGE bag in my fridge and nothing to do with them…. brownies always sound good!!! 

  28. Concerned by the fat content – could the coconut oil be left out all together? Thanks a lot!!

  29. Thanks for this recipe is awesome! I’m trying to eat healthy but staying away from sweets is the hardest and this really helps! For some reason though the ganache didn’t work very well, it tastes great but instead of soft and shiny it was a bit dull and pasty, what could have gone wrong?

    • I am not sure, maybe a tad more coconut oil? Perhaps instead of 1/4 cup try 1/3 cup next time. I am going to make them soon again so I will see if that works better :-)

  30. These were yummy but found the chilli taste a little strong, would maybe put in half a teaspoon next time! 

  31. This is my next weekend/rainy day try! You mention in the introduction that they would make great truffles. That’s something I’d like to try. Would that be a case of just mixing the dates and ganache together, chilling and shaping?

  32. Hey!
    could you suggest a replacement for flax seed meal?

  33. Just wondering if the Chili powder is just ground Chili or is it the Chili blend for making savoury Chili???!

  34. These look delicious! I’ll certainly be making them! Lately I’ve been making ganache by heating up homemade coconut milk, adding “Enjoy Life” brand Mega Chunks, and mixing until melted. I sometimes make it just so I can eat it right out of the bowl!  Love your recipes – thank you!

  35. Is the serving size for nutrition facts listed per 1 brownie? If so what size? 

  36. Great recipe. I think using ancho chike powder is best. Just “Chile” powder has too much cayenne that I don’t think blends as well with chocolate. I substituted espresso powder sprinkled instead of the red pepoer flake. I also took a comment suggestion snd added candied ginger and added a little cardamom. Next time im going to try orange zest

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