Crockpot Moroccan Chicken with Carrots3 Tbsp avocado or olive oil 1 lb organic chicken breasts 1 tsp cumin 1 tsp tumeric 1 tsp cinnamon 1/2 tsp cardomom 1/2 tsp corriander 2 large cloves minced garlic 1 tsp sea salt 1/2 yellow onion, diced 2 cups low sodium fat free chicken broth 5 carrots, peeled and chopped at an angle 10-12 chopped dried prunes Salt and pepper chicken breasts. Heat oil on medium high heat in skillet and brown both sides of chicken breasts. Set aside and allow to cool enough to handle. Meanwhile, dice onions and mince garlic. Saute onions in skillet used for chicken for approx 3 min. Add spices and garlic to pan with onions and cook about 2 minutes longer. Add chicken broth to skillet and stir to combine. Chop cooled chicken breasts into large chunks and add to crockpot. Top with carrots and skillet mixture. Cook on low for 8 hours, adding chopped prunes after 3-4 hours of cooking. I did all the prep-work for the cauliflower in the morning after getting the chicken into the crockpot, so all I had to do later was roast it and make the Indian dahl.
Here’s the recipe for that:
Roasted Curry Cauliflower1 head organic Cauliflower, cut into florets 1/4 cup extra virgin olive oil 1 1/2 tsp curry powder 1/8 tsp cinnamon 4 cloves garlic, roughly chopped Preheat oven to 400°. Combine all ingredients and place in roasting dish. Cook approximately 25 minutes, stirring once.
1 cup red or orange lentils, rinsed and sorted 3 cups water 1 tsp ground tumeric 1-2 tsp extra virgin olive oil 3 cloves garlic, minced 2 dried red chilies 1 Tbsp. dried cumin Salt
All of these recipes can be prepped ahead to save time and even re-heated. This is one of my more complicated meals and that is why I wanted to use the crockpot for the chicken.
Tips for saving time: There are other ways to get similar results using short cuts, for example, skip browning the chicken and sautéing the onions. Just throw it all into the crockpot at once. Buy pre-chopped vegetables, if available and use bottles lemon juice. You can also use store bought minced garlic or use garlic powder instead.*something you may not know: garlic and onions contain a phytochemical, Allyl sulfide, that triggers enzyme production in the body that facilitates the secretion of carcinogens. Legumes, such as beans, peas and lentils contain protease inhibitors that suppress enzyme production in cancer cells, slowing growth of tumors. They also contain phytosterols, isoflaones and saponins that prevent colon, breast and ovarian cancers and prevent cancer cell multiplication. Legumes are high in fiber as well, something most Americans don’t get enough of. Herbs and spices contain a large variety of antioxidants and phytochemicals often in high amounts! Antioxidants not only prevent a variety of cancers, but have also shown evidence of preventing inflammation, heart disease and some even wound healing properties. Related posts: Dinner for Three, Last Night’s Dinner, What’s for Dinner, Help Me To Help You! If you feel overwhelmed by all the nutrition advice, calorie recommendations and diet trends, read these: Fact. Not Fad., Let’s Crunch Numbers!, Help Me To Help You!