Celebrate National Slow Cooking Month by adding a few warm, fragrant flavors to your winter dinner menu with this Moroccan chicken meal.

One of the stars of this dish is the oft-maligned prune, a dried variety of plum. A frequent punchline because of their use as a constipation aid, prunes are actually nutritional powerhouses, rich in fiber, vitamin K, copper and potassium.

INGREDIENTS

• 2 pounds boneless, skinless chicken thighs (about 8 pieces)
  
  
• 4 medium carrots, cut into 1-inch pieces
  
  
• 1 medium yellow onion, chopped
  
  
• ⅓ cup dried prunes, halved
  
  
• ½ cup pitted green olives
  
  
• 3 cloves garlic, chopped
  
  
• 2 tablespoons all-purpose flour
  
  
• 2 teaspoons paprika
  
  
• 2 teaspoons ground cumin
  
  
• 1 teaspoon ground cinnamon
  
  
• 2 teaspoons minced fresh ginger
  
  
• 1 cup low-sodium chicken broth
  
  
• 1 teaspoon kosher salt
  
  
• Freshly ground black pepper, to taste
  
  
• Chopped fresh cilantro, for serving
  
  
• Lemon wedges, for serving
  
  
• Cooked rice or couscous

INSTRUCTIONS:

1. In a 4- to 6-quart slow cooker, add the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.

2. Cover and cook on low for 6 hours.

3. When ready to serve, sprinkle with cilantro and serve with lemon wedges over rice or couscous.

Makes 4 servings (2 thighs with sauce and vegetables).

Nutrition Facts (per serving):
Calories: 399; Carbs: 24g; Protein: 46g; Fat: 13g

Recipe Card for Slow Cooker Moroccan Chicken

Sources:
California Prunes
SkinnyTaste