Moroccan Chicken

written by CrockPot Cooking | November 24, 2015

Ingredients

2 tablespoons McCormick® Mixed Pickling Spice
1 large onion, cut into thin wedges
3 1/2 pounds chicken breasts and thighs, skin removed
1/4 cup flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Turmeric, Ground
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup slivered almonds
1 cup (about 6 ounces) pitted dates, quartered

Directions

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.

Layer onion and chicken in slow cooker. Mix flour, garlic salt and turmeric. Sprinkle over chicken. Add pickling spice bundle, broth, tomatoes, dates and almonds to slow cooker. Cover.

Cook 4 hours on HIGH or 8 hours on LOW. Remove pickling spice bundle. Serve with hot cooked couscous, if desired.