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Slow-Cooker Moroccan Chicken

Prep 15 min
Total 5 hr 30 min
Servings 4

Serve your family with this savory chicken recipe with flavors of pineapple, marjoram, garlic and lemon juice – a hearty slow cooked dinner. MORE+ LESS-

By Betty Crocker Kitchens

August 11, 2010

Ingredients

chicken drumsticks (about 1 1/2 pounds), skin removed

can (8 ounces) pineapple tidbits or chunks in juice, undrained

large onion, chopped (1 cup)

cloves garlic, finely chopped

tablespoons lemon juice

teaspoon salt

teaspoon dried marjoram leaves

3/4

teaspoon crushed red pepper

1/4

teaspoon ground turmeric

tablespoon cornstarch

tablespoon cold water

1/4

cup sliced pimiento-stuffed olives

tablespoon chopped fresh parsley

Steps

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1

Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
2

Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
3

Remove fat from sauce. Mix cornstarch and water; stir into sauce.
4

Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5

Pour sauce over chicken. Sprinkle with parsley.

Expert Tips

Turmeric is the ground root of a tropical plant. It has a slightly pungent gingery flavor and an intense yellow-orange color. If you prefer not to use turmeric, you may want to add a dash of ground ginger instead. The color will be a little bit lighter, but the flavor will be just as good!
Couscous is as fun to say as it is to serve! Make about 3 cups of couscous to go with these saucy chicken legs. It only takes minutes to prepare and will soak up all that wonderful sauce that is spooned over the chicken. For a flavor twist that goes great with this dish, cook the couscous in pineapple juice instead of water.