Moroccan-Style Chicken with Pumpkin in a Slow Cooker

Votes: 3

How to Make Moroccan Chicken with Pumpkin in a Slow Cooker

Time: 4 hours 15 minutes
Complexity: easily
Servings: 4

Chicken with vegetables in a sweet and spicy sauce, cooked in a slow cooker, is delicious, juicy, and tender. A blend of oriental spices imparts a wonderful flavor and aroma, while butternut squash, turnips, and raisins infuse the dish with their natural sweetness. Combine the chicken legs with the remaining ingredients in a slow cooker and simmer for 4 hours. Serve the chicken and vegetables with a traditional Maghreb side dish—couscous, sprinkled with aromatic fresh cilantro. The dish resembles pilaf, and the sauce in which the chicken is simmered is truly appetizing—a true oriental dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken legs on the bone and with skin (1.3-1.8 kg), do not separate the drumsticks from the thighs
250g butternut squash, peeled and cut into large pieces (about 2 cups)
1 large turnip, peeled and cut into large chunks (about 2 cups)
1 leek (white and light green parts only), chopped
0.5 cups light raisins
3 cups lightly salted chicken broth
2 tbsp tomato paste
1 tsp ground cumin
1 teaspoon ground coriander
0.5 tsp turmeric
Grated zest and juice of 1 lemon
Couscous for serving
Fresh cilantro for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken legs, butternut squash, turnip, leeks, cumin, coriander, turmeric, raisin

Cooking the dish according to the recipe:

Place the pumpkin, turnip, leek, and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place it on top of the vegetables.
In a large bowl, whisk together the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt. Pour the mixture over the chicken and vegetables. Cover and cook on high for 4 hours.