Recipe: Moroccan Chicken with Potatoes and Carrots (using chicken thighs, crock pot)

MOROCCAN CHICKEN WITH POTATOES AND CARROTS

"This tender chicken recipe, heady with Moroccan spices like turmeric and ginger, is finished with a lemony sauce studded with olives and raisins."

1/3 cup water
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 teaspoons chicken bouillon (such as Organic Better than Bouillon )
2 teaspoon minced garlic
1 1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
⁄8 teaspoon ground cinnamon
Pinch ground cayenne pepper, more to taste
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 medium red potatoes, halved
3 carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
1 medium onion, chopped
1/3 cup golden raisins
1/3 cup sliced salad olives, drained
1 lemon, thinly sliced
3 tablespoons finely chopped cilantro or mint leaves (for garnish)
1/3 cup Greek-style yogurt or sour cream (optional garnish)

Stir together the 1/3 cup water, oil, ginger, bouillon, garlic, cumin, turmeric, thyme, salt, pepper, coriander, cinnamon, and cayenne pepper in a medium mixing bowl. Add 3 tablespoons of the mixture to the slow cooker crock. Add the chicken to the remaining spice mixture in the bowl and toss well to coat chicken with the seasonings; set aside.

Layer the vegetables in the crock, starting with the potatoes on the bottom and ending with the onion. Sprinkle the raisins over the onion. Top the vegetables with the chicken, scraping any remaining seasonings onto the chicken. Sprinkle the olives over the chicken, and arrange the lemon slices over all. Do not stir.

Cover the crock pot and cook 8 hours on LOW (or 4 hours on HIGH). Using tongs, transfer the lemon slices to a small bowl. Using a fork, gently press the juice out of the lemons and add the juice back to the crock (discard the lemon slices).

TO SERVE:
Using a slotted spoon, divide potatoes and chicken between plates. Give the sauce a good stir and divide it between the plates, ladling it over the chicken. Garnish each plate with cilantro or mint and a dollop of yogurt, if desired.

Dairy-Free Variation: Omit the yogurt.

Makes 4 servings
Source: Everyday Gluten-Free Slow Cooking by Kimberly Mayone and Kitty Broihier