Recipe Sharing Is Caring: Moroccan Chicken & Couscous

Until the age of approximately nine years old, I had no idea that mac and cheese came in a box. Now, there’s nothing wrong with boxed mac and cheese – I give my daughter Annie’s organic macaroni on nights I don’t feel inspired or want to have a food war.

What I’m getting at is that I grew up eating really good food because my mom was a chef for George Lucas (and that’s just the tip of the cooking iceberg with her). You’d think that being exposed to elevated cooking from a young age that I’d have this natural cooking ability…..

Yes and no. I’m far more recipe oriented than any legitimate chef who can easily combine flavors and make things on the fly. That’s part of the reason why I love to bake, because it always needs to be precise.

When I’m on top of things during the week with meal planning, I have recipes and ingredients ready for certain nights of the week. I rely a lot on leftovers so I can send my husband to work with good food to fuel him for his workday.

I’ve been asked to share this Moroccan inspired dish by multiple Instagram followers, so here we go!

What will surprise you most (or not!) is that it’s a simple slow cooker meal that’s bursting with flavor. Even better yet, my daughter Gia LOVED it! I know all little kiddos have different taste buds, but it has the potential to be a very kid friendly dish for an adventurous eater.

If you’re tired and uninspired when it comes to dinners, this recipe is a lifesaver. I hope you guys enjoy the ease of this dish as much as I do!

Happy slow cooking!

Slow Cooker Moroccan Chicken & Couscous

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 4 medium carrots, cut into 1 inch pieces
  • 1 medium yellow onion, chopped
  • 1/3 cup dried prunes, halved
  • 1/2 pitted green olives
  • 3 cloves of 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 salt
  • pepper to taste
  • chopped fresh cilantro, for serving
  • lemon wedges, for serving

Instructions:

  1. In slow cooker, combine 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 six hours.
  3. When ready to serve, sprinkle with cilantro or nuts (optional) and serve with lemon wedges.

Notes:

  • I chose to serve the dish over couscous.  Perfect pairing, in my opinion!

Recipe from Skinny Taste

Xo

Oatmeal-Zucchini Muffin Cups

Last week I ordered Kristin Cavallari’s new cookbook, “True Roots.” As soon as it arrived I started flipping through it and made a grocery list so I could try some of the recipes right away. This is my usual m.o. when I get a new cookbook. I must have made close to five of her recipes already – all of them have been good! According to her Intro in the cookbook, she partnered with her long time chef who started working for her family after the birth of one of her children. I think it’s really refreshing that she’s not claiming to be some culinary expert, just someone passionate about making healthful food for herself and her family.

I shared a photo of the Oatmeal-Zucchini Muffin Cups from her cookbook on my Instagram stories and got multiple requests to post it on my blog. For those not wanting to by the cookbook, I’d seriously suggest rethinking that. It’s got a great variety of food and is very kid-friendly, for those of you cooking for big and little mouths. If you’re still not convinced, don’t worry, the recipe will be here for your using pleasure!

Here’s a shot of the recipe from the actual cookbook. It makes 12 very hearty muffins. So far, everyone in my house likes them so I’m sure you will too.

For those interested in ordering the cookbook, I purchased mine on the ever so wonderful Amazon. It’s already a #1 Bestseller!

Anyone else remember Kristin Cavallari’s “Laguna Beach” and “The Hills” days? I’m pretty sure we would have viewing parties my freshman year of college in the common area of our dorms. Oh man! Haha!

Another great cookbook that I’ve yet to make anything from is “The Minimalist Kitchen.” The photos in this book are eye catching and the recipes are simple and clean. I can’t wait to dig in and make some things after I’m done with my “True Roots” binge.

Hope you guys enjoy! Let me know what your favorite recipes are from each, or how you’ve tweaked them to make them your own!

Xo