The influence of cultures that contribute to what constitutes Moroccan food is diverse and exotic. Most of the dishes prepared rely heavily on spices, some of the most popular being coriander, cumin, sweet paprika, cinnamon, black pepper, and saffron, to name a few.

Although some of the enhancements are not common in everyday American cuisine, I invite you to trust in the ancient culinary culture of Morocco and experience the very essence of flavor.

This recipe never fails to prove that the simplest of ingredients, spiced correctly and simmered slowly, is capable of creating a deliciously satisfying meal that appeals to all the senses. It makes me dream about dining under a saffron-colored sky. Someday.

              

                                               
Slow-Cooker Moroccan Inspired Chicken Thighs

Ingredients:

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon cinnamon

Kosher salt and black pepper

1 1/2pounds boneless, skinless chicken thighs

14.5-ounce can diced tomatoes, drained

1 pound large carrots, cut into 1 inch pieces

1/3 cup pitted black olives (such as Kalamata)

Couscous or rice for serving.

Directions:

Mix the cumin, coriander, cinnamon, and one teaspoon each of salt and black pepper in a 6 quart slow cooker. 
Add the chicken, toss to coat in the spice mixture. Add the tomatoes, carrots and, olives.

Cover and cook on low for 6-7 hours or on the high setting for 3 to 4 hours.