Especially when it comes to my once-a-month crock-pot dinner. I seem to enjoy waiting until the last possible day of the month.
Here’s exhibit B: Moroccan Chicken on February 28th 2011.
So what do we have? Chicken (unpictured, flour with garlic salt and turmeric – that’s what makes this Moroccan), dates, almonds, pickling spices (that’s what’s in the coffee filter), diced tomatoes and onions), oh, and some chicken broth.
Simply place them in a coffee filter and tie it tightly.
The turmeric will give the dish an orange-tint while also adding warmth and a very faint ginger taste.
I scaled down the recipe since I was cooking for two.
In the flour mixture: flour (duh), turmeric, and garlic salt.
Throw in the pickling packet (you can kind of see the bright pink string in the top left), the chicken broth, the diced tomatoes, the dates, and the almonds. Cook on low for 8 hours.
I served our Moroccan Chicken with couscous. Big Guy wants you to know he now loves couscous. I think he just likes saying the same thing over…kind of like me and my love for mahi-mahi. (I fish so good, you say it twice.)
There were so many flavors going on in this dinner. Between the plumped up dates, the almonds and the turmeric I was “mmmmm”ing through every bite. A very comforting and filling dinner.
Go ahead, be Moroccan for the night.