Slow cooker Moroccan chicken stew

Ingredients

Marinate Chicken

• 5-6 chicken thighs, bone in 
• 1 teaspoons salt
• ¼ teaspoon minced ginger
• ½ teaspoon minced garlic
• ½ teaspoon cumin spice
• ½ teaspoon smoked paprika

Slow cooker Moroccan Chicken with Chickpeas

• 2 Tablespoons olive oil
• 1- teaspoon ground coriander
• 3 teaspoons garlic minced
• 1- teaspoon ginger minced
• 1- teaspoon ground cumin
• 2 small bay leaves
• ½ tablespoon smoked paprika
• 1 medium onion sliced
• 8 ounce canned dice tomatoes
• ½ cup green olives
• ½ teaspoon cayenne pepper
• 1 canned chickpeas rinsed and drained
• 3/4- cup chicken stock or water

1. Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika
2. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
3. Place canned tomatoes in the slow cooker
4. When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet
5. Add onions, garlic, smoked paprika, cumin, coriander. Salt and add cayenne pepper to taste. Stir for about 1 or 2, for the flavors to come together and bloom.
6. Then add to crockpot, deglaze pan with about ¾ cup of water and to slow cooker, together with chickpeas and olives
7. Cover and cook on high for about 3-4 hours. Remove and serve with couscous (curry couscous is best)