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Moroccan Chicken

Serve over rice or cous cous

Serve over rice or cous cous

Brown Rice

Shredded Vegetables

Moroccan Mint Tea

Recipes

Moroccan Chicken for the Crockpot (1 Gallon zip lock bag with meat or quart freezer bag and meat left home)

6 boneless chicken breasts or breasts/thighs (cut into bite size pieces)

1 T ground coriander

1 T smoked paprika

1 T ground cumin

1 T McCormick’s Montreal Steak Seasoning

1 T olive oil

1 t turmeric

¼ t cinnamon

1 C diced onion

1 ½ C chicken broth

¾ C raisins

¾ C prunes, diced

Place all ingredients in individual’s bag with their meat.

If the meat was left home, place all ingredients in their container or bag.

Freeze

AT HOME:

Place in Crock pot for 6-8 hours on low.  Serve over rice, cous cous, polenta, or pasta, and add a vegetable or salad.

Vegetables

Shred or julienne:

Carrots

Kale

Zucchini

Cabbage

Place vegetables in the crock pot for the last 30 minutes, then serve Chicken and vegetables over rice or cous cous. Moroccan Mint Tea is a wonderful beverage for this meal!moroccan mint tea

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