Recipe: Moroccan Honey-Orange Chicken with Vegetables

I rarely have all the ingredients, kitchen items, or patience to follow a recipe exactly. This is usually my downfall. I had some Rainbow Carrots, Parsnips, and Chicken that I needed to cook before they went bad and I didn’t feel like preparing them exactly how I had before. I decided to experiment. What came out of the slow cooker tasted like heaven.

Ingredients:

• 2 Chicken Breasts
• 6 Large Rainbow Carrots
• 3 Parsnips
• 1 Cup Orange Juice
• 1/2 Cup Honey
• 2 tbsp Chicken Stock
• 5 tbsp Ras el Hanout
• 3 Cloves Garlic
• 1 tsp Olive Oil or Vegetable Oil
• 2 tbsp Butter
• Salt
• Pepper

Put Chicken Breasts down first in crock pot, salt and pepper to taste. Mix small sliced carrots and parsnips together and place on top of chicken.

Now mix together everything else in a bowl, then pour into the mixture. Let stand overnight to marinate. Then cook on high for 4-5 hours until the chicken is done and the vegetables can be pierced with a fork. Serve by shredding the chicken and with a few splashes of liquid.

The chicken is moist and flavorful, the vegetables tender. I was surprised that it had a nice smooth and pleasant taste. It wasn’t overly citrusy, not sweet, more on the savory side. The Ras el Hanout and garlic gave it a nice flavor profile. I will definitely be making this again!