MOROCCAN CHICKEN THIGHS

INGREDIENTS

• 1 ½ lbs chicken thighs, skin removed (or buy skinless)
• 1 large sweet potato, chopped in 1-inch pieces
• 1 large yellow onion, chopped

for the marinade:

• ½ c fresh cilantro, loosely packed**
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp paprika
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp turmeric
• ½ tsp ground cumin
• ¼ tsp cardamom
• ¼ cup chopped dates (or raisins)

for serving

• chopped cilantro
• chopped almonds

DIRECTIONS

1. First, chop up the onion and sweet potato into large bite-sized pieces. Line the bottom of the slow cooker with the onion.
2. Dry the chicken with a paper towel, then poke each piece a few times with a fork. This will allow the marinade flavors to seep into all the crevices!
3. Next, make the marinade: combine all the ingredients for the spice blend, the olive oil, minced garlic, ginger, and cilantro in the food processor until smooth.
4. In a large mixing bowl, coat the chicken all over with the marinade. Transfer the chicken to the slow cooker, but leave a little of the marinade in the bowl.
5. Toss the sweet potatoes with the remaining marinade, then scatter them over the chicken in the slow cooker with the chopped dates.
6. Set the slow cooker to LOW for 6-7 hours. The chicken is done when it can easily be shredded with two forks.
7. Garnish with additional chopped cilantro and chopped almonds. Serve over cauliflower rice.

NOTES

**If you're like my friend (hey Casey!) who despises cilantro and thinks it tastes like soap, you can substitute parsley!