Yakityak's Moroccan Style Stuffed Chicken (Crockpot)
Meat Pesach
Crockpot
Ingredients
- 4 skinless boneless chicken breasts (usually 2 packages)
- 2 medium sized sweet potatoes or 3 small, peeled and minced in a food processor
- 1 32 oz. box of butternut squash soup, pareve
- 1 small slice of bread, gluten-free rice bread is fine, minced
- 1 bag of trader joe's chopped onion, or one very large onion, chopped
- 3 tblsp. extra virgin olive oil
- 1.5 tsp. salt (be generous)
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1 tsp. turmeric
- 1/2 tsp. ground ginger
- 1/2 tsp. paprika
- 1/2 cup slivered dry roasted almonds
- 1/4 cup raisins
Method
Put the processed sweet potatoes, onions, minced bread, raisins, almonds, oil and all spices in a large bowl and mix well. Set aside.
Pour the box of soup into the crockpot. Pound each individual chicken breast as flat as possible using a mallet/meat tenderizer. Spread the potato/spice mixture onto a flattened chicken breast 1/2 inch thick. Carefully roll up the breast and place the resulting log into the crockpot. Repeat with the other 3. Distribute any remaining sweet potato mixture over the top.
Cook on low for 5 + hours.
Serves 6 - 8. To serve, remove a log from the crockpot and slice crosswise, exposing the spiral. Spoon sauce from the crockpot over the serving.
Goes very well with rice.