Modified Moroccan Chicken Crockpot Stew

Based on the recipe in the February 2007 Family Fun magazine.

In a sauté pan, saute the onion and garlic over medium heat until slightly browned. Add in the saffron, cinnamon, cloves and bay leaves and sauté for another 2 - 3 minutes. Pour the mix into the waiting crockpot. Deglaze the pan with a little of the broth and add this to the crockpot, too. Put the rest of the broth and the rest of the ingredients into the crockpot, except the summer squash. Stir well and cook for 5 hours on low, or 4 hours on high. An hour before you wish to serve the meal, add the chunked squash into the crockpot. Serve over a bed of couscous.

Serves 8 - 10.

This recipe is based closely on the Moroccan Chicken Stew recipe by Joy Howard found in the February 2007 issue of Family Fun magazine. The recipe has been modified for two purposes. 1st, it has been revamped for crockpot use. (It is therefore a lot simpler in terms of the amount of attention it requires.) Many steps have been consolidated or reordered. The squash is reserved because it takes less time to cook than the other ingredients and will disintegrate if left in the crockpot too long. 2nd, this recipe has been modified to reflect that it is a lot easier to find kosher skinless boneless chicken breast vs. thighs, and thus everything needed to be scaled up for a kosher recipe.

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