If you’re anything like me, you’re like, “What on earth is Moroccan seasoning?” Well, I gotta tell you – before I made this recipe, I didn’t know either. So, I looked it up. Moroccan seasoning is a blend of nutmeg, cumin, coriander, allspice, ginger, cayenne pepper, and cinnamon. Yummy, right? If you like those seasonings, you’ll LOVE this recipe. Trust me.
Victoria Taylor’s Gourmet Spices sent me a sampling of their spices to try and review. I asked them to also send me a crock pot recipe that I could try. This one arrived in my inbox…and I’ll admit I was skeptical. It calls for cubed butternut squash and Moroccan seasoning – which I had never used before…and chickpeas. It seemed like an odd combination. But buddy, let me tell ya – this stuff is GOOD. If I loved butternut before, now I love it a lot!
You’ll be using one medium butternut for this recipe. If you need a tutorial on how to cut butternut squash, I’ve got you covered. Butternut is a favorite around here, hence the Butternut Ice Cream recipe, so I try to get several every fall to last me through the winter. Please be careful cutting your squash – lest your husband come home and wonder how you mutilated yourself. Been there – done that.
Other veggies present in this stew include carrots, peppers, onions, chickpeas, and tomatoes. I know – it sounds weird…but just go with it. You put all your cut veggies down in the crock and add some Moroccan Seasoning (I give a link for a homemade version in the recipe printable at the bottom). Toss the veggies. I started to get nervous…see how full my crock is?
Lay some chicken thighs on top and sprinkle with the rest of the Moroccan Seasoning. Now my crock is REALLY full….my crock runneth over. Ha! I used my 5 quart size, but started to wish I had broken out my 6 quart. As you can tell, this feeds a lot of people.
I got a little more nervous when I realized we’re only 2 ½ people here…so, I called Mama and told her and Daddy to come to dinner. Whew. Problem solved. Too much stew = invited guests.
Ta da! And pardon the terrible pictures for this post…it was cloudy and rainy all day and I had to use the flash. I hate the flash. I hate being flashed too, for the record.
You could serve this by putting the veggies in soup bowls and a whole chicken thigh on top…or you can do what I did.
I shredded the thighs and stirred them back into the soup. I like shredding chicken. It’s soothing…and fun. And I get to eat it while I’m doing it. The truth comes out.
I served our stew with these biscuits.
These are all the seasonings I was sent by Victoria Taylor Gourmet: Moroccan Seasoning, No Salt Lemon Pepper, New Orleans Seasoning, Pizza Seasoning, Roasted Garlic Slices, Pie Spices, and Sicilian Spices.
Crock Pot Moroccan Chicken Stew
Modified from Victoria Taylor’s Gourmet Blog
- ½ pound baby carrots
- 1 cup chopped green peppers
- 1 cup chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon ginger
- 1 medium butternut squash, cut into 2 inch cubes
- 1 can (15 ounces) chickpeas, drained
- 2 14.5 ounce cans diced tomatoes
- 1 ½ pounds boneless, skinless chicken thighs or chicken breast
- 3 tablespoons Moroccan seasoning (homemade version here)
- In a 5-6 quart crock pot, combine carrots, peppers, onion, lemon juice, ginger, squash, chickpeas, and tomatoes.
- Sprinkle with 2 tablespoons Moroccan seasoning. Toss veggies to coat.
- Lay chicken thighs on top of veggies. Sprinkle with remaining seasoning.
- Cover and cook on low for 8 hours. Salt and pepper to taste.
- Remove chicken and shred. Stir back into stew. Or serve thighs whole on top of veggies in a soup bowl.
Yield – 8 servings