- 4
Ingredients
- 1 medium onion, coarsely chopped (1/2 cup)
- 8 ounces baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
- 1/2 cup pitted dried plums (prunes)
- 1 14 ounce can reduced-sodium chicken broth
- 8 bone-in chicken thighs, skinned
- 1 1/4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.
Nutrition Facts (Slow Cooked Moroccan Chicken)
Servings Per Recipe 4Calories255,Protein(gm)30,Carbohydrate(gm)22,Fat, total(gm)6,Cholesterol(mg)115,Saturated fat(gm)1,Monosaturated fat(gm)2,Polyunsaturated fat(gm)1,Dietary Fiber, total(gm)4,Vitamin A(IU)7872,Vitamin C(mg)4,Sodium(mg)691,Potassium(mg)660,Calcium(DV %)50,Iron(DV %)2,Percent Daily Values are based on a 2,000 calorie diet