Slow cooker chicken thighs with harissa vegetables

Ingredients for 4 servings

1 medium yellow onion
1/4 cup harissa paste or sauce (such as Mina)
2 tablespoons olive oil, divided
1 1/2 pounds baby yellow potatoes (about 1 1/2-in. diameter)
1 pound large carrots, peeled and cut diagonally into 2-in.-long pieces (about 4 large carrots)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon kosher salt, divided
8 (5-oz.) bone-in chicken thighs, skinned
Lemon wedges (optional)
Finely chopped fresh flat-leaf parsley (optional)

500 min

Directions

1. Peel onion, and cut vertically into 8 wedges, keeping root end intact to hold wedges together. Combine harissa and 1 tablespoon oil in a 5- to 6-quart slow cooker. Add potatoes, carrots, and onion; toss gently to coat.

2. Combine garlic powder, paprika, pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle mixture evenly over meaty side of chicken thighs. Heat a large skillet over medium-high. Add remaining 1 tablespoon oil to skillet; swirl to coat. Add chicken thighs, meaty side down. Cook until well browned on one side, 5 to 6 minutes.

3. Arrange chicken thighs over vegetables in slow cooker, browned side up. Cover, and cook on low 8 hours. Remove chicken from slow cooker, and sprinkle vegetables with remaining 3/4 teaspoon salt. Divide vegetables evenly among 4 bowls; top evenly with chicken. Spoon juices over chicken and vegetables. Serve with lemon wedges and garnish with parsley, if desired.

main courses, chicken, moroccan, slow cooker, dinner, lunch September 26, 2017 07:25

Author cookinglight.com/recipes/c...