Post by SkinnyCrockPot on Oct 20, 2011 16:12:30 GMT -5
Moroccan Chicken
Originally posted by Kelly Helton Wells
One of my favorites. . .found it a while back on the Betty Crocker website. You can omit the salt if you want to reduce the sodium, and could substitute skinless chicken breasts as well. I also made it without using the cornstarch to thicken it in order to make it healthier. Still tastes great, just a thinner sauce. I served it over brown rice.
8 chicken drumsticks - about 1 1/2 pounds (skin removed)
1 can (8 oz) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon salt (if desired)
1 teaspoon dried marjoram leaves
3/4 teaspoon crushed red pepper
1/4 teaspoon ground tumeric (or can substitute ground ginger)
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sliced pimento stuffed olives
1 tablesppon chopped fresh parsley
1. Place chicken in 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and tumeric; pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut (I leave mine about 9 hours while I'm at work at it works fine!). Remove chicken from cooker using slotted spoon, place in serving dish and cover to keep warm.
3. Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
Serves 4; each serving has 210 calories
Originally posted by Kelly Helton Wells
One of my favorites. . .found it a while back on the Betty Crocker website. You can omit the salt if you want to reduce the sodium, and could substitute skinless chicken breasts as well. I also made it without using the cornstarch to thicken it in order to make it healthier. Still tastes great, just a thinner sauce. I served it over brown rice.
8 chicken drumsticks - about 1 1/2 pounds (skin removed)
1 can (8 oz) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1 teaspoon salt (if desired)
1 teaspoon dried marjoram leaves
3/4 teaspoon crushed red pepper
1/4 teaspoon ground tumeric (or can substitute ground ginger)
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup sliced pimento stuffed olives
1 tablesppon chopped fresh parsley
1. Place chicken in 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and tumeric; pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut (I leave mine about 9 hours while I'm at work at it works fine!). Remove chicken from cooker using slotted spoon, place in serving dish and cover to keep warm.
3. Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
Serves 4; each serving has 210 calories
