Slow cooked Moroccan Chicken
Slow cooked Moroccan Chicken - Primal, Paleo, and Clean Eating
Summer is, without a doubt, my favourite time of year not just because of the beautiful sunshine and beach trip but the access to stone fruit. Apricots are amazing and go beautifully with chicken. When it’s hot and sunny outside this dish is great cooked on the BBQ, when I don’t have access to fresh apricots dried ones are just as good and bring that taste of sunshine back during the winter months. To bring a little sunshine and spice to your life, you will need
400g tomato paste
⅓cup apricot puree
Juice of 1 lemon
2kg chicken thighs
2 onions minced
2tbsp. coconut oil
There are two methods you can use for this one.
If you are using a slow cooker, you need to add the chicken to the slow cooker, mix together the other ingredients into a smooth paste, then add in additional water.
Pour the mix over the chicken and cook for 6 – 8 hours on a low heat.
If you have access to a cast iron pot and a charcoal BBQ, add the chicken to the pot, mix together the other ingredients into a smooth paste, then add in additional water.
Pour the mix over the chicken and cover with a lid and cook over indirect heat for about 2-4 hours; this will vary depending on the heat of your BBQ.