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Receta Crockpot Moroccan Chicken and Couscous
by Nancy Miyasaki

Crockpot Moroccan Chicken and Couscous

This is a super easy dish with only a few ingredients. Just throw them into the crockpot, relax, and you'll have a delicious dinner!

Calificación: 4.2/5
Avg. 4.2/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 8 chicken thighs
  • 1 Tbsp ground cumin
  • Salt and fresh ground pepper
  • 2 Tbsp extra virgin olive oil
  • 2 cups chicken stock
  • 1/4 cup chopped mint plus 10 whole mint leaves
  • 3 Tbsp sliced or chopped kalamata olives
  • COUSCOUS
  • 2 cups chicken stock
  • 1 1/2 cups couscous
  • 1/2 tsp salt

Direcciones

  1. Rub the chicken thighs with cumin and a generous amount of salt and pepper. In a large skillet or dutch oven, heat the olive oil on med high. Add the chicken and brown the skin, 7-8 minutes per side.
  2. Add the browned chicken, stock, mint and olives to the crock pot and cook it for 4 hours on high or for 6-8 hours on low.
  3. To make the couscous, heat 2 cups of chicken stock in a medium sauce pan until boiling. Add the couscous and cover. Immediately remove from heat and let stand for 5 minutes.
  4. Fluff the couscous with a fork, spoon it onto a plate, and place the chicken with some sauce on top.