Crock Pot Morrocan Chicken

The Ultimate Crock-Pot Crock-Star(tm) 1st Prize Winning Recipe.
Savory with a touch of sweetness, this dish has international flair while using ingredients found at your local grocery store. It is crock pot easy to boot. Set it up in the morning and let it cook all day, then come home to the heavenly smell and a warm dinner ready to serve.  


Ingredients:

4 medium carrots, sliced
1 large onion, halved and sliced
8 chicken thighs, skin removed
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons corn starch
2 cups white wine or chicken broth
6-8oz tomato paste (1 can)
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon pepper

Directions:

Place carrots and onions in slow cooker first. Add chicken to slow cooker. Top with apricots and raisins. In a small bowl, combine cornstarch, spices, garlic, lemon juice, tomato paste and wine. Whisk to combine. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with rice.

Optional: chopped dates or figs would work well with or instead of the raisins and dried apricot.

Honeymoon Cinnamon Chicken

On the drive home yesterday I told my husband I had gotten chicken on sale for tonight and was pondering out loud what I should make with it. He surprised me and asked for cinnamon chicken. I told him I had never made that, but OK. Then he told me that I had, some 20 years ago he had come home late from work and I had made cinnamon chicken for him. Must have been really good if he remembers it now!

Anyway, I do not recall the particular recipe I used that evening, but am going to try to make something like he described to me tonight.

**please note, for those that cannot have sugar, use no sugar added apple juice and I would either omit the honey or try sugar free pancake syrup instead.

Ingredients:

• 3/4 c apple juice 
• 3/4 c white wine 
• ¼ c honey
• 1 lemon, juiced 
• 1 tbsp minced garlic
• 1 tsp cinnamon
• 1 tsp ground black pepper 
• 3 lbs chicken pieces
• 2 tbsp canola oil
• **optional, lemon wedges for garnish

Directions:

• Combine juice, wine, honey, lemon juice, garlic, seasonings in a large ziploc gallon size bag.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for at least 2 hours, the longer the better and best is overnight.
• When ready to cook, heat oven to 350°F.
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat and boil until it has reduced and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, chicken should be evenly browned, but not fully cooked yet.
• Place chicken in roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no longer pink (how long you bake depends on the cuts of meat.)
• Skim fat from the pan juices and serve juices as a dipping sauce if you like