It is too hot for cooking, but the family’s gotta eat, so cook I must.
So I have employed the slow cooker; it makes for tasty and tender meals and doesn’t heat up the kitchen. Here is my interpretation of Moroccan Chicken; it was a big success with everyone in the house (the spiciness is pretty mild, just enough to keep things interesting) and took almost no effort on my part!
1 large onion, peeled and sliced into rounds (1-2 Cups)
2 medium carrots, peeled and sliced on the bias (1/2 inch slices, about 1 Cup)
3 large scallions, cleaned and sliced into rounds
Your preferred poultry seasoning or salt and pepper
1 4-5 lb whole chicken, cut into large pieces, or bone-in chicken parts, skin removed
1 Tbs cumin powder
1 Tbs oregano, dry
1 tsp harissa paste
1 8oz can of tomato puree (or Latin style tomato sauce with green pepper)
¼ Cup dry red wine
1 Tbs garlic, chopped
1-2 sprigs thyme
2 15oz cans chick peas, drained
Lay onion, carrots and scallions on the bottom of a large slow cooker. Season chicken pieces thoroughly and add to pot. Whisk together cumin, oregano, harissa, tomato puree, wine, and garlic and pour over chicken. Add thyme and chick peas. Cover slow cooker and cook on high for 3-4 hours, then finish on low for another hour or two. Serve with couscous or rice. May be frozen, but remove bones before freezing.