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© 2020 LANE WIEDERSTEIN

Slow Cooked Moroccan Chicken Curry with Almond Pilaf


Gluten Free | Dairy Free | Paleo

Serves 8

This Slow Cooked Moroccan Chicken Curry is a super easy meal that you can throw on in the morning and it's ready to eat when you get home from work. How's that for a healthy, convenient meal!

Ingredients

Main Ingredients:

3 cups (450g) pumpkin, diced

½ large eggplant, diced into 1.5cm cubes

4 carrots, diced

1 small capsicum, diced

1 tin chickpeas (drained)

2 tins tinned tomatoes

1kg chicken thighs, not chopped

1 tablespoon garlic infused extra virgin garlic oil

½ cup spring onion (green ends)

3 cups chicken stock

1 lemon, zest

1 lemon, juice

½ tablespoon maple syrup

Dried herb and spices:

2 teaspoons salt

2 teaspoons pepper

2 tablespoons sweet paprika

3 teaspoons turmeric

3 teaspoons ground coriander

2 teaspoon cumin

2 ½ teaspoons ground ginger

2 ½ teaspoons ground cinnamon

Almond Pilaf:

2 ½-3 cups (uncooked) basmati rice

¼ cup toasted almonds, chopped

1 tablespoon garlic infused EVOO

1 tablespoon spring onion (green ends)

¼ cup coriander or parsley leaves, chopped

To Serve:

½ cup coriander, chopped

½ cup parsley, chopped

¼ - ½ cup apricots, chopped

¼ - ½ cup sultanas

Method

Place all main ingredients and dried herbs and spices in a slow cooker on high for 7 hours.

In the interim, cook rice then place into a large bowl and mix in the Almond Pilaf ingredients.

After 7 hours, stir the coriander, parsley, apricots and sultanas into the slow cooker.

Serve with Almond Pilaf.

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