NomEatNom - Crockpot Moroccan Chicken and Lentil Stew

I am seriously falling in love all over again with our Crockpot these days.

To be fair, I’ve never abandoned it completely. In fact, I use it consistently to make yogurt. However, somewhere along the line, I seemed to forget that it could be used for other things as well.

Other delicious things.

After the success of our tasty Crockpot Sweet Potato Chicken Chili, I knew we needed try another spicy Crockpot meal to help me make it through the busy work week.

Once again, the Crockpot did not disappoint.

Not only is this stew spicy and satisfying, but I adapted our peanut butter frosting to make a yummy topping that is simply out of this world. It’s creamy, mousse-like goodness contrasts beautifully with the spicy Moroccan seasonings.

I can’t wait to hear what you think!

Crockpot Moroccan Chicken and Lentil Stew

By tonya@nomeatnom.com, February 14, 2015

Serves 6

Ingredients:

Garlic (fresh) - 5 cloves, peeled and diced
Onions (white) - 2 large, cut into eighths
Tomatoes (diced) - 3 14.5 oz. (411 g) cans
Red lentils (dried) - 6 oz. (171 g)
Cauliflower - 1 head, broken into florets
Chicken breast (boneless, skinless) - 2 lbs. (1 kg)
Salt (pure) - pinch or two
Red pepper (crushed) - 1/4 tsp., plus extra for sprinkling
Curry (ground) - 3 T
Cumin (ground) - 2 T
Ginger (ground) - 1 T
Cinnamon (ground) - 2 tsp., plus extra for sprinkling
Water - 8 oz. (128 g)
Raisins - 2.5 oz. (70 g)
Greek yogurt (plain) - 6 oz. (170 g)
Peanut butter - 3 oz. (85 g)

Instructions:

Place the garlic, vegetables, and lentils in the bottom of the Crockpot.

Next, layer the chicken breasts, spices, and water in the Crockpot.

Cover the Crockpot and cook on low for eight hours. (If you are pressed for time, cooking on high for four hours should also do the trick.)

About thirty minutes before the cooking time is up, remove the lid and gently stir the stew.

Adjust the seasonings to taste, if needed.

Using two forks, shred the chicken breasts.

Stir in the raisins.

Replace the lid, and allow the stew to cook for the remaining thirty minutes.

While you wait, stir the Greek yogurt (you can even make your own!) and peanut butter together in a medium-sized bowl. Place the bowl in the refrigerator until the stew is ready to serve.

When ready, ladle the stew into bowls. Top each serving with a dollop of the yogurt-peanut goodness.

Sprinkle each serving with a bit of cinnamon and crushed red pepper.

Savor the spicy goodness!