Tuesday, April 3, 2012

Slow Moroccan Chicken

slow moroccan chicken with broccoli

4-5 chicken thighs
1 onion
3 carrots
a handful of prunes
1 small can tomato sauce

Take the skin off the chicken thighs. Season with salt and pepper and put in the bottom of the crock pot. Dust with cinnamon.

Peel and dice the onion, scrub and slice the carrots, and slice the prunes, and pile them on top of the chicken. Pour over the tomato sauce.

Set the slow cooker on low, and then go away for six to eight hours.

Serve with steamed vegetables.