Stewed Chicken Thighs are a great make-ahead dinner!
The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe from her amazing blog, and it turns out, I had all the spices on hand anyway!
The Ras el Hanout gives this dish a smoky, amazing flavor but honestly, it would taste pretty darn good with regular old garlic, salt and pepper! Of course, this dish is done in the slow cooker, but you could use a Dutch oven and cut the cooking time down.
- 2-1/2 lb boneless, skinless chicken thighs (trimmed of visible fat)
- 6 cloves garlic, chopped finely
- 3 red bell peppers, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 large yellow onion, seeded and sliced
- 3 Roma tomatoes, seeded and diced
- 2 jalapeño peppers, seeded and chopped finely*
- 3 tbsp Ras el Hanout spice mixture
- 1 tbsp tomato paste
- 1-15 oz. can fire-roasted diced tomatoes
- Add half the veggies to the crock pot. Sprinkle with 1 tablespoon Ras el Hanout.
- Layer the chicken thighs in the middle. Sprinkle with another 1 tabslepoon of the spices and the tomato paste.
- Top with the remaining veggies and last tbsp of Ras el Hanout. Pour can of tomatoes on top.
- Set to low for 5-6 hours. Before removing from pot, break up chicken thighs with a fork until it is shredded.
This would be great served over cauliflower rice, roasted sweet potato, butternut squash or just plain in a bowl, topped with ripe avocado.