Slow Cooker Moroccan Chicken with Olives

By ltrodrigu

Minimize your kitchen time with this slow-cooked ethnic soup. If you like spicy food use a hotter pepper, such as chile de arbol, instead of the milder guajillo.

Ingredients

• For Chicken:
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 14 1/2-ounce can no-salt-added stewed tomatoes
• 1 carrot, sliced
• 1 large onion
• 30 small black olives, pitted (about 1 cup)
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken breast halves
• 1/2 cup chopped fresh cilantro (optional)
• For Harissa:
• 3/4 cup dried hot red chile peppers, such as guajillo
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seed
• 1/4 teaspoon salt
• 3 tablespoons olive oil

Details

Adapted from prevention.com

Preparation

Step 1

To Make Chicken:
Coat the stoneware of a slow cooker pot with cooking spray. Combine the broth, flour, oil, cumin, pepper, and salt in the pot. Whisk until smooth. Add the tomatoes (with juice), carrot, onion, olives, and garlic. Stir to mix. Tuck the chicken into the pot, covering with the other ingredients. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

To Make Harissa:
Remove the stems and seeds from the peppers and discard. Soak the peppers in warm water for about 1 hour or until softened. Drain and transfer to a food processor fitted with a metal blade or a blender. Add the garlic, coriander, caraway seed, and salt. Process, scraping the sides of the bowl as needed, until a paste forms. Drizzle in the oil through the tube to reach a smooth consistency.

Stir in the cilantro (if using) just before serving. Pass the harissa at the table.