Thursday, July 28, 2011

Grams Made Slow Cooked Moroccan Chicken

Grandad has been on the South Beach Diet for just over two weeks now. I'm not complaining. I've lost eight pounds. It's a great eating plan and, mostly, I don't mind it. But the first two weeks are very restrictive when it comes to carbohydrates. That means for the past couple of weeks I haven't been cooking any of my usual rice, orzo, ziti, capellini, sweet potatoes, or potatoes of any kind, etc. You get the idea.

Taking those items completely out of my cooking severely limits my meal planning. As of today, he is officially through the two-week induction period of the diet so now I can slowly begin adding a limited amount of healthy carbohydrates back to our meals.

One of the emails I subscribe to is a Healthy Recipes publication from Better Homes and Gardens. As luck would have it, yesterday's edition had a recipe for Slow-Cooked Moroccan Chicken. It looked really good to me and pretty healthy. I will admit that it was a little unconventional. Yes, it has carrots and chicken cooked with dried plums prunes. I was afraid that Grandad would balk, but he said he was game to try it. I put it in the crock pot about mid morning and it cooked for 10 hours on low. It smelled wonderful all day long. I served it over brown rice with a side of sauteed yellow squash and onions. It was as good as it smelled.

The original recipe called for eight bone-in chicken thighs. I substituted four boneless, skinless chicken breasts because Grandad doesn't eat dark meat.

Slow Cooked Moroccan Chicken
Adapted from Better Homes & Gardens

1 medium onion, coarsely chopped (½ cup)
8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
½ cup pitted dried plums (prunes)
1 14-oz. can reduced-sodium chicken broth
4 boneless, skinless chicken breasts
1¼ teaspoons curry powder
½ teaspoon salt
½ teaspoon ground cinnamon

In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.


Be brave ... try this recipe. You won't regret it. It's delicious!

3 comments:

  1. This sounds yummy and they just happen to have boneless chicken thighs on sale right now and we do like dark meat! I will probably bump up the curry -- I love curry! I'll let you know how it turns out!

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  2. I've been "on vacation" at home for a week and haven't been able to post at all.

    Just wanted you to know I made this and served it with Quinoa. SO YUMMY! Made it for Father Patrick when he came for dinner last monday.

    Will definately make it again!

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  3. It sounds really flavorful and delicious!

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