Crock-Pot Moroccan Chicken and Lentils

Name: Crock-Pot Moroccan Chicken and Lentils
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 6 chicken thighs; 1 tsp cornstarch; 1 small onion; 4 garlic cloves; 0.5 lb brown lentils; 2 tsp paprika; 1 tsp cinnamon; 1 tsp turmeric; 1.5 tsp cumin; 1 tsp ground coriander; 2 cup chicken broth; salt; pepper; 1 tsp olive oil; nonstick cooking spray

Chicken, lentils and coriander come together in this dish, fragrant with paprika and cinnamon and steamed.

4 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 4 hr · 4 hr 20 min total
Difficulty: Medium

1
Spray the inside of the crock-pot with non-stick spray. Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
2
Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
3
Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
5 min
4
Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
5
Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
6
Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
4 hr