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All Boards >> IBS Recipe Discussions


Reged: 04/01/03
Posts: 135
Loc: Brisbane Australia
Slow Cooker/Crock Pot - Moroccan Chicken (spicy but not hot)
      10/03/04 08:17 PM

I made this recipe the other day and found it really simple and tasty. You could leave out the potatoes and serve it with steamed rice instead. Also, if using the potatoes, don't use fresh ones - they go grey! Tinned ones stay white and are delicious.


1 tbsp cumin
1 tbsp ground coriander
1 tbsp paprika
1 tspn cayenne - leave out if too hot for taste
1/2 tspn ground cloves
3-4 garlic cloves (I used 1 clove)
2-3 tbsp lemon juice
1/2 Kg or 1lb chicken pieces (I used breast meat, but thigh meat is fine)
2 large onions, diced. (I used 1 tspn dried onions)
3-4 celery stalks, diced
1/2 cup chopped carrots
1 can diced tomatoes
2 cans baby potatoes
1/2 cup chicken stock
1 can lentils (great for thickening but can be left out)
2 bay leaves
1/2 cup frozen peas


Drain the potatoes and place in bottom of crockpot. Add chicken, garlic, onion and the spices, lemon juice and bay leaves. Add the carrots and celery. Pour the tomatoes and lentils over and also the stock. Give it a gentle stir to lightly mix in the stock and spices.

Let cook on low for 8 or 9 hours and then add the frozen peas. If you like a thicker gravy, add 1 tbsp corn or potato flour, and let cook for another hour.

Serve as is, with fresh bread or with steamed rice. Easy and delicious


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* Slow Cooker/Crock Pot - Moroccan Chicken (spicy but not hot) bevp 10/03/04 08:17 PM
. * Re: Slow Cooker/Crock Pot - Moroccan Chicken (spicy but not hot) Kree   10/04/04 06:05 PM

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