Today I used my CrockPot slowcooker for the 2nd time. I loved coming home to a hot meal, ready to eat. Especially since it tasted good too!
For the recipe, I basically threw some chicken and veggies in that were lying around in my fridge, added some spices and it actually worked out really well.
For the recipe, I basically threw some chicken and veggies in that were lying around in my fridge, added some spices and it actually worked out really well.
It's completely Paleo, it tastes good and it only took me 10 minutes to make just because I had to chop the vegetables. It doesn't get easier than that! Moreover, who says cooking paleo meals is time-consuming? Just invest in a slowcooker and you'll have a number of meals before you know it. All you have to do is put it on and in the mean time you can go about your daily business. No cooking stress whatsoever!
[CrockPot] Moroccan chicken stew (serves 2)
Ingredients:
- 2 chicken breasts (approx. 200g each)
- 2 onions, cut in half and thinly sliced
- 1 zucchini, diced
- 1 eggplant, diced
- 150g cherry tomatoes, halved
- 1 tsp Ras Al Hanout
- 1 tsp cinnamon
- 1/2 tsp powdered garlic
- 1/4 tsp curcuma
- salt and pepper to taste
- 2 tbsp creamed coconut concentrate, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 chicken breasts (approx. 200g each)
- 2 onions, cut in half and thinly sliced
- 1 zucchini, diced
- 1 eggplant, diced
- 150g cherry tomatoes, halved
- 1 tsp Ras Al Hanout
- 1 tsp cinnamon
- 1/2 tsp powdered garlic
- 1/4 tsp curcuma
- salt and pepper to taste
- 2 tbsp creamed coconut concentrate, finely chopped
- 2 tbsp fresh cilantro, chopped
1. Put the chicken breasts on the bottom of the Crockpot and divide the onions over them. Throw in the dried herbs and spices, and the chopped coconut cream concentrate.
2. Divide the other vegetables over the chicken and put the lid on.
3. Cook on low for 8 hours.
4. Shred the chicken with a fork at the end of the cooking time and mix well.
5. Divide the dish over 2 plates and garnish with fresh cilantro. Enjoy!
2. Divide the other vegetables over the chicken and put the lid on.
3. Cook on low for 8 hours.
4. Shred the chicken with a fork at the end of the cooking time and mix well.
5. Divide the dish over 2 plates and garnish with fresh cilantro. Enjoy!
Love, love, love my Crockpot!!! Love the melt-in-your-mouth stews that take no time to make, but I recently discovered that it also makes super chicken stock/soup. Just throw in as much chicken drumsticks as your crock pot can hold (mine does 8), along with 2 onions (chopped), 3 large carrots (sliced), 5 celery stalks (chopped) and 3 bay leaves. Add dried rosemary, dried sage, dried parsley and dried thyme (2 tbsp each), add salt and pepper to taste, and add enough lukewarm water to cover the entire contents of your crockpot. Simmer on low for at least 10 hours, remove the bones and bay leaves and serve. You might want to leave in the soft, smaller bone fragments as they make great Paleo-fare, and actually don't taste all that bad. Enjoy!
ReplyDeleteCheers,
Claudia
PS - being Dutch myself - where do you order your grass-fed beef from?
Oops! I forgot one of the most important ingredients - three tablespoons of apple cider vinegar. Else nothing happens to those bones...
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