Glad you made it work for you, Richard! 🙂

Yes, you sure can. But you’ll want to keep an eye on it because it’s easier to overcook the breast than thighs.

With pleasure. I love Moroccan food, too.

Chicken
5-6 chicken thighs (bone-in and trimmed of excess fat)
Marinade
1 teaspoon salt
¼ teaspoon minced ginger
½ teaspoon minced garlic
½ teaspoon cumin
½ teaspoon smoked paprika

The Stew
2 tablespoons olive oil
1 teaspoon ground coriander
3 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon ground cumin
2 small bay leaves
½ tablespoon smoked paprika
1 8-ounce can of diced tomatoes
1 medium onion, sliced
½ cup green olives
½ teaspoon cayenne pepper
1 15-ounce can of chickpeas, rinsed and drained
¾ cup chicken stock or water

Herb Couscous
2 tablespoon butter or oil
½ teaspoon garlic
2 cups couscous
2½ cups hot water
2-3 tablespoons of herbs: parsley, basil, etc.

Moroccan Chicken
Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves, and smoked paprika.
Mix chicken with a spoon or with your hands until they are well coated, and set aside in the fridge to marinate for 30 minutes.
Place canned tomatoes in the slow cooker.

When ready to cook heat up a skillet or large saucepan with about 2 tablespoons of oil, and then brown the chicken for about 3-5 for about minutes until the chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
Add onions, garlic, smoked paprika, cumin, and coriander. Salt and add cayenne pepper to taste. Stir for 1-2 minutes, for the flavors to come together and bloom.
Then add to crockpot, deglaze the pan with about ¾ cup of water and add that to the slow cooker, together with chickpeas and olives.
Cover and cook on high for about 3-4 hours. Remove and serve with herbed couscous.

Herbed Couscous
Heat a saucepan with oil or butter. Then add onions, garlic, and salt and sauté for about a minute.
Stir the couscous into the pan, for about a minute, then add hot water stock or water. Reduce heat to a simmer. Cover for about 2 minutes or more, Add herbs, and fluff, and adjust for seasonings.