This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

(Adapted from Skinnytaste) There are dozens, if not hundreds, of Moroccan chicken (tagine) recipes out there using different types of mixed fruit, with or without tomato, and with various spice blends. While this is another dish I grew up eating, my mom tends not to follow written recipes all that closely, so replicating her recipe is a challenge. To make my version, I started with the Skinnytaste recipe and adjusted for the ingredients I’m used to.

Slow Cooker Moroccan-Style Chicken

Makes 5 servings

Nutrition Information: 262 calories, 6 grams fat, 26 grams carbs, 27 grams protein 

Ingredients:

·      1 cup chicken bone broth

·      8 oz can tomato sauce or diced tomatoes

·      2 tsp Ras el Hanout (see notes)

·      1/2 tsp cumin

·      1/2 tsp sweet paprika

·      1/2 tsp cinnamon

·      1/2 tsp ground coriander

·      1 tsp turmeric

·      1 tbsp minced garlic (2-3 cloves)

·      1 tbsp grated ginger (about 1 inch, whole)

·      1 large yellow onion, diced

·      4 medium carrots, peeled and large diced

·      55 grams green olives, cut in quarters

·      45 grams raisins, preferably golden

·      1.25 lbs boneless skinless chicken thighs

·      1 cup parsley

Directions:

1.     Place all ingredients except chicken thighs and parsley in a slow cooker and stir to mix. Add chicken thighs so they aren’t overlapping and nestle into the mixture so they’re covered by liquid.

2.     Cook on high for 3.5-4 hours or until the chicken reaches an internal temperature of 165F. Stir in parsley.

3.     Serve over couscous (or quinoa for a gluten free option).

Note: Ras el hanout is a spice used across North Africa. The specific spices differ from place to place, but generally include a combination of sweet and savory flavors, such as cardamom, cinnamon, and nutmeg along with cumin, mace, coriander, and paprika. If you don’t have ras el hanout in your spice rack, you can either increase the other spices, or Google a recipe and make your own blend!