This summer I’ve tried a few new recipes in the slow cooker. I like cooking in the crock pot for a couple of reasons: there’s not much fuss and it doesn’t heat up the house. Plus, it smells pretty good as the spices and flavors cook over time. This past weekend I made Moroccan-Spiced Tomato Chicken with Almonds from the “Not Your Mother’s Slow Cooker Recipes for Two” that I checked out of the library. Give it a try and let me know what you think.
Moroccan-Spiced Tomato Chicken
Not Your Mothers Slow Cooker Recipes for Two Cookbook
Setting and cook time: Low for 2 or 2.5 hours
2 teaspoons olive oil
2 tablespoons slivered almonds
1 clove garlic, minced
4 boneless, skinless chicken thighs
1 cup tomato salsa (Salsa de Luna or Newmans Mild Chunky are recommended)
2 tablespoons dried currants
4 teaspoons honey
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
Salt and pepper to taste
1. Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from the skillet with a slotted spoon and set aside to drain on paper towels. When cool, coarsely shop.
2. Add garlic to the skillet and cook, stirring, until just fragrant, about 20 seconds. Add the chicken thighs to the skillet and cook, turning once, until lightly browned, 4 to 5 minutes. Transfer the contents of the skillet to the slow cooker.
3. Combine the salsa, currants, honey, cumin and cinnamon and pour over the chicken. Cover and cook on LOW for 2 to 2.5 hours, until the chicken is for-tender and the juices run clear when pierced with a fork.
Season with salt and pepper. Serve hot over couscous, topped with toasted almonds.