Eosinophilic Esophagitis Friendly Crockpot Moroccan Chicken
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Learn more āIngredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 Ā½ lb total)
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Ā½ tsp ground turmeric
- 1 Ā½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- Ā½ tsp smoked paprika
- Ā¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā½ cup pitted green olives, halved
- 1 lemon, zested and juiced
- Ā¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer (work in batches if needed) and sear undisturbed for 4ā5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer the seared thighs to the slow cooker insert.
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