Description
Tender, spiced chicken cooked low and slow in a flavorful marinade, perfect for wraps or bowls.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- Juice of 1 lemon
- 1 large onion, sliced
- Fresh parsley, chopped
- Pita bread or rice
- Yogurt or tahini sauce
Instructions
- Marinade: In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
- Base: Place the sliced onion at the bottom of the slow cooker.
- Combine: Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
- Shred: Once cooked, shred the chicken using two forks and stir it back into the juices.
- Serve: Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.
Notes
Marinate the chicken overnight for deeper flavor. Leftover chicken can be stored in the refrigerator for up to 3 days. This dish can also be served with a side of tabbouleh or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg