A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, July 12, 2008

Kim's Moroccan Chicken and Lentils

Chris called a while ago and gave me Kim's recipe - unfortunately, I didn't have a slow cooker, so my first attempt was good - the combination of spices surprised me! It came out much better after they were so nice as to get me a slow cooker of my own :)

  • 1 - 8 oz. package baby carrots
  • 1 ½ cups dried lentils
  • 1 ½ pounds frozen chicken breast tenders
  • 2 tbsp minced garlic
  • 3/4 tsp salt
  • 2 tsp salt-free Moroccan rub (or 3/4 tsp ground turmeric, ½ tsp ground red pepper, and ½ tsp ground cinnamon)
  • 2 - 14.5 oz. cans fat-free, reduced-sodium chicken broth
Place all ingredients, in order listed, in a 4 or 5 quart electric slow cooker. Cover and cook on high-heat setting 5 hours. Or, cover and cook on high-heat setting 1 hour, reduce to low-heat setting, and cook 7 hours. Yield: 6 (1 cup) servings.