Getting a recipe or two in on the last day of the @mi6caferecipes exchange.  This is one of my favorite new recipes, and fall(ish) due to some of the spices and sweet potatoes.   I’ve taken to making a double batch because we like having the leftovers.  I’ve substituted golden raisins for the dates, and I think next time I make it I might double the marinade, since I suspect my large sweet potato is larger than hers, and I like the flavor to be strong.

The best thing about this recipe (other than the fact it’s delicious) is that you can start it in the morning, and it makes the house deliciously fragrant all day.  The sweet potatoes absorb the fluids given off by the chicken, so the gravy doesn’t go watery, as so may slow-cooker chicken recipes can.  I’ve served it over pearl couscous, but also just eaten it plain, with the sweet potatoes serving as starch.  And for those who don’t like cilantro, parsley can be substituted, or you can even drop that ingredient entirely.   It’s a very forgiving recipe and smells like fall to me now, and because it’s a slow cooker, it’s perfect for when you’re having guests over because the cleanup is done hours before the meal is.

Pretty sure both my sp00qy Qs make this, fantom!Q because of his heritage (and the spices used in Lebanese food and Moroccan food are similar), and price!Q because one-pot stews seem to be his jam.  Hope all my 00q peeps (and peeps beyond) enjoy it!

Slow Cooker Moroccan Chicken Thighs ~ Real Food with Dana