Moroccan Chicken Stew
1/2 whole chicken or 2 lbs worth of chicken pieces (If you do not have good knives or just don't want to deal with the hassle of de-boning, I suggest getting boneless chicken pieces.)
1 onion (chopped)
1 red bell pepper (cut into 1in. pieces)
1 green bell pepper (cut into 1in. pieces)
1 27oz can of plum tomatoes
2 tablespoons of tomato paste
1 1/2 teaspoon of cumin
1/2 teaspoon of paprika
2 tablespoons of water
2 tablespoon of almond butter
ingredients |
This recipe, as most slow cooker recipes, is very easy. First, place onion, red and green bell peppers, tomato, tomato paste, cumin, paprika and water into the slow cooker. Mix it all up. Then nestle the chicken pieces in the mixture. Turn slow cooker on for 6-7 hrs on low. (We didn't have much time so we had it on high for 3 hours but the veggies weren't as soft as we wanted them but were still yum!!!) Add the almond butter at the very end when you are ready to serve. Add salt & pepper to taste. Voila, that's it! For non-Paleo, serve with rice or couscous!
Moroccan chicken stew |
I'm gonna try it tonight, thanks for sharing.
ReplyDeletehey remy. thanks for sharing these recipes!
ReplyDelete