Moroccan Coconut Chicken - Easy Crock-Pot Recipe
Moroccan Coconut Chicken
This is a wonderful recipe that I came up with while trying to incorporate more coconut into my diet. The complex flavors remind me of a lunch enjoyed long ago at a Moroccan restaurant, hence the name. It is just fine served as is, but would be great served over brown or wild rice for those who can have the extra carbs. It can also be thinned out with extra chicken broth to make a lovely cream soup. This recipe is not for people who prefer bland foods, but as written, it is mild enough for most people. If you like foods spicier, sweeter, or saltier, see notes at the end of the recipe for changes you can easily make.
Recipe makes 4 servings
1 serving = Calories; 437, Fat: 30 g, Sat: 16 g, Poly: 4 g, Mono: 8 g, Carbs: 14 g, Fiber: 6 g, Protein: 27 g, Alcohol: 0 g.
PLUS lots of vitamins and minerals!
Atkins counted carbs = 8
4 lg chicken thighs
1 T olive oil (disregard if not browning chicken first.)
1 T coconut oil
1 lg onion, chopped
3-4 cloves garlic, crushed
2 c. chopped celery
1.5 cups strong chicken broth (unsalted, low carb)
2 oz. dried shredded coconut (unsweetened)
3-4 t. curry powder (mild)
¼ t ginger powder
½ t cayenne powder
1 cinnamon stick
¼ t whole leaf stevia powder (for sweetness)
2 t paprika
3-4 t chili powder
½ t. salt
½ t pepper
10 oz package frozen spinach, thawed
¼ c heavy cream
Brown chicken, skin side down in skillet in a bit of olive oil. (If you like super rich food you can omit this first step.) Place all ingredients in crock-pot except salt, frozen spinach and heavy cream. On high heat, cook until mixture is bubbly, then reduce heat to low. Cook on low heat for 4 hours. Add spinach and turn to high heat for about 20 minutes, or until bubbling nicely. Add heavy cream. Turn off heat. Taste and add extra salt and pepper if desired, additional stevia for sweetness, more cayenne for extra heat. Remove cinnamon stick and serve. Enjoy!