Charmoula Chicken

This is the second dish I made in my crockpot.  And I have to say, it is one of my favourites.  I’ll tell you a funny story.  I was anti-crockpot for many, many years.  Never wanted one, never was curious about them, ever!

One Christmas, my BIL and SIL bought one for us.  I have since told them, it took me over a year to crack open the box and use it.  Now, I try to use it whenever I can, because when I have a full day of events, I NEED my crockpot!

Who knew I would one day proclaim, “I love my crockpot!” ???

Charmoula Chicken:

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Searing the chicken thighs

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Measuring the lentils and placing them into the crockpot

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Topping the lentils with the sautéed chicken, onions, and spices

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Finished product

I am going to share this recipe I found in my old Canadian Living recipe book.  I love the intensity of the flavours:  I like to serve it with a side of brown rice or orzo lightly tossed with oil and spices.

*** RECIPE ***

Charmoula is a Moroccan seasoning mixture of fresh herbs (coriander and parsley) and spices (paprika, cumin and cinnamon). Adding the herbs at the end gives the freshest, brightest flavour.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: April 2005

Ingredients
1 tbsp (15 mL) vegetable oil
8 chicken thighs, skinned
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
pinch cinnamon
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tbsp (30 mL) minced fresh coriander or parsley
1 tbsp (15 mL) fresh parsley
2 tsp (10 mL) lemon juice

Preparation
In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.

Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. Add coriander, parsley and lemon juice.

If you don’t like lentils, you can always substitute with a legume or bean that you do like.  I’m thinking chickpeas or navy beans.

What is your favourite legume/bean?

 

 

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This entry was posted by Lillian on Monday, November 14th, 2016 at 4:24 pm and is filed under Chicken, Recipes, Slow Cooker Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.