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Moroccan Spiced Chicken Thighs with Zucchini and Olives
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 3 medium zucchinis, sliced into thick rounds
  • 1 cup pitted green olives
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Stir together the cumin, coriander, paprika, cinnamon, salt, pepper, and minced garlic in a small bowl. Rub this mixture evenly over all sides of the chicken thighs.
  • Place the sliced onion in the bottom of the slow cooker to create a base layer. Arrange the seasoned chicken thighs on top of the onion.
  • Scatter the zucchini rounds and green olives over the chicken. Pour the chicken broth evenly across the top.
  • Cover and cook on low for 6 hours. The chicken should reach an internal temperature of 165°F and the zucchini should be tender but still hold its shape.
  • Turn off the slow cooker and let the dish rest for 10 minutes before serving. Sprinkle the chopped parsley over the top.

Notes

Add the zucchini in the last two hours of cooking if you prefer firmer slices. Leftovers reheat well in a covered skillet over low heat with a splash of broth to keep the chicken moist. Skip the parsley if you do not have it on hand, as the dish already has enough flavor from the olives and spices.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Mixing Bowl, Knife