Moroccan Chicken & Chick Pea Stew

This was popped in the slow cooker at lunch time and was steaming hot ready for dinner time. I just love the slow cooker so much since I’ve had the kids. Sometimes I’ll brown the meat but other times, I just bung it all in. This stew is great for that using chicken thighs and tinned chick peas plus some basic pantry spices. You can use whatever vegies you have on hand but I used sweet potato, carrot and cauliflower.

Moroccan Chicken & Chick Pea Stew

4 chicken thighs, diced
420gm can chickpeas, drained
2 small or 1 large onion, diced finely
1 sweet potato, diced finely
2 carrots, chopped
cauliflower florets
1 tin diced tomatoes
1 cup chicken stock
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground all spice
1/4 tsp ground chilli/cayenne pepper
1/4 tsp ground nutmeg
4 cloves garlic, crushed
salt & pepper
1 tbs lemon juice

Combine all ingredients and cook in a slow cook for 8 hours on low or 4 hours on high. Alternatively, cook in an oven proof casserole dish for an hour in a 180 deg C oven or on the stove top on simmer until carrots are soft.

Serve with cous cous or rice.

Serves 6.