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Casablanca Chutney Chicken

Aromatic Casablanca Chutney Chicken for Effortless Dinners

Experience the cozy flavors of Casablanca Chutney Chicken, a gluten-free delight packed with aromatic spices and sweet chutney.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Heating Time 5 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 1 pound Boneless Skinless Chicken Thighs The star of the dish; remains tender and juicy when cooked slowly.
  • 2 cups Chicken Broth Feel free to swap for vegetable broth for a vegetarian option.
  • 1 medium Onion Yellow or sweet onions are perfect picks.
  • 1 medium Sweet Red Pepper Enhances both flavor and aesthetics.
  • 1 medium Carrot Brings natural sweetness; parsnip is a great alternative.
For the Dried Fruits and Sweetness
  • 1 cup Dried Apricots Substitute with raisins if needed.
  • 1 cup Dried Figs Feel free to increase apricots instead if desired.
  • 1 cup Golden Raisins Regular raisins work just as well.
  • ½ cup Orange Marmalade Peach or apricot jams are good swaps.
For the Aromatics and Spices
  • 1 teaspoon Mustard Seed Yellow mustard can replace it in a pinch.
  • 4 cloves Garlic Cloves Fresh is best, but use garlic powder as a last resort.
  • 2 tablespoons Curry Powder Opt for your favorite blend for the best flavor.
  • ½ teaspoon Crushed Red Pepper Flakes Add heat according to your spice preference.
  • 1 teaspoon Ground Cumin Coriander is a great substitute.
  • ½ teaspoon Ground Cinnamon Use sparingly to avoid overpowering the dish.
  • ¼ teaspoon Ground Cloves Use cautiously.
For the Fresh Finishing Touches
  • ¼ cup Fresh Parsley Cilantro can work as an alternative.
  • ¼ cup Fresh Mint Optional but adds a refreshing note.
  • 2 tablespoons Lemon Juice Lime juice can work well too.
  • ¼ cup Chopped Pistachios Walnuts or almonds can be substituted.
Optional Side
  • 1 cup Pearl (Israeli) Couscous A perfect side dish to soak up the rich sauce.

Equipment

  • 3-quart slow cooker

Method
 

Step-by-Step Instructions for Casablanca Chutney Chicken
  1. In a 3-quart slow cooker, layer the boneless skinless chicken thighs along with chicken broth, diced onion, and sweet red pepper. Next, add the chopped carrot, dried apricots, dried figs, and golden raisins. Stir in the orange marmalade, mustard seeds, and minced garlic.
  2. Sprinkle in the curry powder, crushed red pepper flakes, ground cumin, ground cinnamon, and a pinch of ground cloves. Gently mix everything together. Cover the slow cooker with the lid.
  3. Set your slow cooker to low and let it cook for 4 hours, or until the chicken is tender and cooked through.
  4. Once cooking time is up, add in freshly chopped parsley, mint, and lemon juice. Stir gently to combine and allow it to heat through for an additional 5 minutes.
  5. When ready to serve, dish out the chicken and sauce onto plates. Top each serving with chopped pistachios.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 34gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 680mgPotassium: 850mgFiber: 5gSugar: 15gVitamin A: 720IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Ideal for make-ahead meals as flavors will deepen when refrigerated.

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