Hi everyone! It's Friday! That is always a good thing in my books (unless I am on call of course, which I am happily not this weekend). Do you have any big plans this weekend? I hope so! And I hope it involves some delicious food as well. Because a weekend just wouldn't be the same without some yummy food. I decided it was time to start posting some meat recipes again because I realize it has been a while since I've done that. Oops! Those darn desserts and breads are just too good to resist sometimes...
So I have a confession to make. I have never been to Morocoo, nor have I ever eaten in a Moroccan restaurant. But when I think of Morocco I picture vibrant colours, curry dishes and apricots. Actually what picture is Carrie Bradshaw wandering through the market in the second Sex and the City Movie (which I thought was terrible by the way) in her giant skirt and Dior T-shirt. That outfit was amazing (although totally impractical I realize). Actually I pretty much loved anything Carrie Bradshaw wore on Sex and the City and was one of the reasons why I loved that show so much. Such a girl I know. I am such a sucker for pretty clothes. Did any of you watch that show? And before you yell at me, I do realize that she was in Abu Dhabi in that movie, not Morocco. Maybe my visual fantasy is totally inaccurate but please don't shatter this happy image for me. It was for these reasons that I decided to call this dish Moroccan Chicken. I apologize if I am way off. I hope you can forgive me because trust me this dish is tasty!
I have been using my slow cooker a ton lately because it is just so easy to make great meals in that thing. Now that I am spending so much time studying for my royal college exam I am trying to find ways to help decrease the amount of time I have to spend in the kitchen. The slow cooker is the perfect solution. I am sure those of you with families and busy work schedules can also appreciate meals that require very little preparation and fuss. Plus every meat dish I make in that thing turns out so tender. And this chicken is no exception. Think fall of the bone tender. So tender that most of the chicken thighs fell apart on me on their way out of the slow cooker. The one in the photo is the only one that remained fully intact.
I initially made this recipe a few weeks ago when apricots were still overflowing in the grocery stores. Luckily I bought a ton because I have made this dish two more times since then (yes that's how much I like it). Hopefully some of you still have some apricots around so that you can make this dish. It pairs really well with cauliflower rice, green beens or steamed broccoli (at least those are the variations I tried). I am sure you could pair this chicken with almost any vegetable and it would be good.
As always I would be thrilled if you followed me on Pinterest, Instagram and Facebook. I am constantly posting other recipes and health related information on my social media pages so I would't want you to miss out on anything.
Until next time - happy eating!
Ingredients
1 1/2 cups bone broth2 TBSP grassfed ghee1 tsp ground cumin (I use this kind) 1 tsp ground turmeric (can be found here) 1/2 tsp ground cinnamon (I use this one) 1/2 tsp ground ginger (buy here) 1/4 tsp sea salt2 pounds parsnips, peeled and diced8 apricots, de-pitted and cut into quarters6 ethically raised chicken thighs or breasts (can be bought here)
Optional: 1/2 onion, diced (avoid if low FODMAP)
Directions
1. Turn your slow cooker onto high heat2. Add all the ingredients and cook for 4-5 hours3. Serve and enjoy!Print Recipe
