Sep 5

Sep 5 Slow cooked Moroccan Chicken

Slow cooked Moroccan Chicken - Primal, Paleo, and Clean Eating

Summer is, without a doubt, my favourite time of year not just because of the beautiful sunshine and beach trip but the access to stone fruit. Apricots are amazing and go beautifully with chicken. When it’s hot and sunny outside this dish is great cooked on the BBQ, when I don’t have access to fresh apricots dried ones are just as good and bring that taste of sunshine back during the winter months. To bring a little sunshine and spice to your life, you will need

Slow Cooked Moroccan Chicken with Cauliflower Rice

Slow Cooked Moroccan Chicken Ingredients

Ingredients

400g tomato paste

⅓cup apricot puree

Juice of 1 lemon

1tsp. cumin

1tsp. ginger

½tsp. paprika

2kg chicken thighs

2 onions minced

2tsp. cinnamon

⅓cup butter

1-2cup water

2tbsp. coconut oil

Instructions

There are two methods you can use for this one.

If you are using a slow cooker, you need to add the chicken to the slow cooker, mix together the other ingredients into a smooth paste, then add in additional water.

Pour the mix over the chicken and cook for 6 – 8 hours on a low heat.

If you have access to a cast iron pot and a charcoal BBQ, add the chicken to the pot, mix together the other ingredients into a smooth paste, then add in additional water.

Pour the mix over the chicken and cover with a lid and cook over indirect heat for about 2-4 hours; this will vary depending on the heat of your BBQ.