Morrocan Chicken And Potatoes Recipe

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Morrocan Chicken and potatoes

Jessica Hannan

By
@PansyAlvaris

this is my spin off of Bonnie Dare's Dutch Oven Moroccan Chicken.
Tangy, spicy and delicious!!!!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Cook:
9 Hr

Ingredients

8
boneless skinless chicken thighs, frozen
olive oil to cover bottom of skillet

MARINADE

1/2 c
each olive oil and fresh lemon juice
1/2 c
water
1 Tbsp
cinnamon
4 tsp
paprika
4 Tbsp
salt
1 tsp
smoked black pepper (mccormick smoke house blend)
2 tsp
ground ginger
2 tsp
red pepper flakes
4 clove
garlic

THE VEGGIES

1 c
water
juice frorm 2 lemons
1
lemon, sliced paper thin
2 lb
small red potatoes
1
yellow onion, cut into 1/4 inch wedges

Step-By-Step

1Put the garlic cloves in a food proccessor and chop fine. Add in spices, water, lemon juice and olive oil. Process 5-10 seconds
2Pour and smear mixture over frozen thighs, and put in a plastic bowl with a lid for 24 hours. Smear marinade on the thighs as needed.
3Heat heavy large cast iron skillet over medium high heat.
Remove chicken from marinade and set the marinade to the side.
4Brown chicken in skillet, about 5 minutes per side.
5Place potatoes, onions and lemon slices in slow cooker.
Add 1 cup water and the juice from 2 lemons to the marinade and stir well. Pour over potatoes, lemons and onions.
6Once chicken is browned, layer on top of the veggies, cover and let cook all day.

About this Recipe

Course/Dish: Chicken, Potatoes
Other Tags: For Kids, Healthy
Hashtags: #lemon, #slow, #cooker, #moroccan