Moroccan Chicken

8 chicken drumsticks, skin removed
1 can (8 oz.) pineapple tidbits or chunks in juice, undrained
1 large onion, chopped
2 cloves garlic, finely chopped
2 T lemon juice
1 t salt
1 t marjoram
3/4 t crushed red pepper
1/4 t turmeric
1 T cornstarch
1 T cold water
1/4 c sliced pimiento-stuffed olives (optional)

cooked couscous or rice, for serving

1.  Place chicken in crockpot.  Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.

2.  Cover and cook on low 4-5 hours or until juice of chikcen is no longer pink. Remove chicken from crockpot, using slotted spoon.  Cover to keep warm.

3.  Remove fat from sauce.  Mix cornstarch and water, stir into sauce.

4.  Cover and coko on high 15 minutes or until thickened.  Stir in olives.  Serve over couscous or rice.

Betty Crocker's Slow Cooker Cookbook, page 118
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