Gluten Free | Dairy Free | Paleo
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!
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
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
½ cup coriander, chopped
½ cup parsley, chopped
¼ - ½ cup apricots, chopped
¼ - ½ cup sultanas
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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