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Moroccan Chicken

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Joined: Feb 4, 2008


Posted to Thread #16372 at 5:16 pm on Oct 5, 2009

This is a great one off the old swap

Next: Error! Bookmark not defined. (Vicki in VA)
Date: Mon, 15 Nov 1999 17:06:12 GMT
From: Sally BR (Error! Bookmark not defined.)
A crockpot book & recipe
I ve been searching for crockpot recipes for
the past six months in books and the net.
Some of them were so-so, some of them so bad
that made me regret HAVING a crockpot!

Finally, someone gave me a tip about a
crockpot book - it is called "Slow cooker
Ready and Waiting", by Rick Rodgers.
There are several reader-reviews on

The recipes are definitely NOT for lazy cooks
- the crockpot is not going to be filled with
condensed soups and stew meat, turned on at
7AM and off at dinner time!
Most recipes require some preparation
(browning meat, sauteeing the vegetables etc)

So far I cooked three recipes (one chicken,
one beef brisket and one beef stew) and the
results were absolutely great every single
time! They pleased even my partner, who has a
profound dislike for anything coming off a

Now, for a sample recipe (this one does
NOT require advanced preparation, and was

Moroccan Chicken and Vegetable Stew

--This North African stew of tender chicken
thighs with chunks of vegetables produces a
substantial amount of fragrant spiced broth
to spoon generously over a bed of couscous

Makes 4-6 servings

1 acorn squash (about 1 pound)(I used fresh pumpkin/ and butternut squash -E.)
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
2 medium carrots, cut into 1/2 inch thick
rounds ------>>>> (I used 4 carrots)
1 onion, thinly sliced
2 garlic cloves, minced
6 chicken thighs, skin removed if desired
------->>>>(I did remove it)
1 3/4 cups chicken broth, canned or homemade
1 15 ounce can garbanzo beans, drained and
rinsed ---->>>>> (I did not use it, forgot to
get it in the store)(I did use it - E.)
1/3 cup dark raisins (This I did not add)

Cut the acorn squash crosswise into 3/4 inch
thick rings and scoop out the seeds. Cut the
rings into quarters and pare off the skin

In a small bowl, combine the salt, cinnamon,
ginger, turmeric and pepper.
In a 3 1/2 quart slow cooker, combine the
acorn squash, carrots, onion, and garlic.
Sprinkle half the spice misture over the
vegetables. Sprinkle the remaining spice
misture over the chicken thighs, and arrange
them over the vegetables. Pour in the chicken
broth, cover, and slow cook until the chicken
shows no sign of pink at the bone when
prodded with the tip of a sharp knife, 5 to 6
hours on low - 200F (I cooked for 6 hours
exactly). During the last 30 minutes of
cooking, add the garbanzo beans and raisins.

Serve over a bed of couscous.

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