Crock Pot Moroccan Chicken and Lentils
Dive into the warm and aromatic flavors of North Africa with this Crock Pot Moroccan Chicken and Lentils recipe, a hearty and healthy one-pot meal that’s as simple as it is satisfying. Succulent chicken thighs are slow-cooked alongside tender green or brown lentils, sweet dried apricots, and a medley of fragrant spices like cumin, coriander, cinnamon, and turmeric, creating a dish that’s brimming with bold, complex flavors. A hint of harissa paste adds optional heat, while a garnish of fresh cilantro lends a burst of freshness to the finished dish. Perfect for busy weeknights, this recipe requires minimal prep and simmers to perfection in the crock pot, filling your home with irresistible aromas. Serve it with warm flatbread, fluffy couscous, or steamed rice for a complete Moroccan-inspired feast the whole family will love.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in or boneless)
- 1 cup dry green or brown lentils
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 1 14-ounce can crushed tomatoes
- 3 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 tablespoon harissa paste (optional for extra spice)
- 0.5 cup dried apricots, chopped
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Set aside.
In the same skillet, sauté the chopped onion and carrots for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, coriander, cinnamon, turmeric, and paprika, cooking for 1 additional minute to toast the spices.
Rinse the lentils thoroughly under cold water and drain them.
In the crock pot, add the sautéed vegetables and spices, rinsed lentils, crushed tomatoes, chicken broth, harissa paste (if using), and dried apricots. Stir to combine.
Place the seared chicken thighs on top of the lentil mixture, ensuring they are slightly submerged in the liquid.
Sprinkle the salt and black pepper evenly over the chicken and lentil mixture.
Cover the crock pot with a lid and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, taste and adjust seasoning with more salt or pepper as needed.
Garnish with chopped fresh cilantro before serving. Serve hot with warm flatbread or over steamed couscous or rice for a complete meal.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 77.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
