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Crockpot Moroccan Chicken and Couscous
This is a super easy dish with only a few ingredients. Just throw them into the crockpot, relax, and you'll have a delicious dinner! Ingredients
- 8 chicken thighs
- 1 Tbsp ground cumin
- Salt and fresh ground pepper
- 2 Tbsp extra virgin olive oil
- 2 cups chicken stock
- 1/4 cup chopped mint plus 10 whole mint leaves
- 3 Tbsp sliced or chopped kalamata olives
- COUSCOUS
- 2 cups chicken stock
- 1 1/2 cups couscous
- 1/2 tsp salt
Directions
- Rub the chicken thighs with cumin and a generous amount of salt and pepper. In a large skillet or dutch oven, heat the olive oil on med high. Add the chicken and brown the skin, 7-8 minutes per side.
- Add the browned chicken, stock, mint and olives to the crock pot and cook it for 4 hours on high or for 6-8 hours on low.
- To make the couscous, heat 2 cups of chicken stock in a medium sauce pan until boiling. Add the couscous and cover. Immediately remove from heat and let stand for 5 minutes.
- Fluff the couscous with a fork, spoon it onto a plate, and place the chicken with some sauce on top.
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Reviews
This was very tasty. It's mildly spiced compared to most Moroccan dishes, but still delicious. I would recommend serving with a green vegetable like green beans or asparagus.1
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