• Michelle Rey


Recipe: Hearty postpartum moroccan chicken



Warming and hearty, lightly spiced Moroccan chicken is a delicious dish that works wonders on healing postpartum bodies while nourishing the whole family.

The vegetables and chickpeas add fibre and iron, while the dates and almonds add flavour and crunch. We’ve used the Philips Deluxe All-in-One Cooker to make our Moroccan chicken succulent and fuss-free. Just pop everything in and dinner is on its way.


2tbs of olive oil

3 chicken drumsticks

3 chicken thighs

1 tsp of dried coriander

1 tsp of ground cumin

½ tsp of cinnamon

½ tsp of paprika

½ tsp of turmeric

3 cloves of garlic diced

1 tsp of diced ginger

1 medium onion diced

1 can of diced tomatoes

1 drained can of chickpeas

1 cup of chicken broth (or water)

1/4 cup of roasted almonds

1/4 cup of diced prunes

1 cup of dry wholegrain couscous

1 1/2 cups of boiling water

1/4 cup of sultanas

1/4 cup of chopped fresh coriander

1 tsp of butter

Chilli, salt and pepper to serve


STEP ONE:In a bowl add the olive oil, coriander, cumin, cinnamon, paprika, turmeric, diced onion, diced garlic and diced ginger to the chicken. And leave this for 30 minutes to marinate.

STEP TWO: Using the Philips Deluxe All-in-One Cooker, press through to sauté/sear. This will take a few minutes to heat up. When it starts flashing “Maintain” open the lid and add in the bowl of chicken with all the herbs and spices. Leave the lid open and stir occasionally with a wooden spoon, to sear off the chicken. The countdown will be on for 2 minutes.

STEP THREE: Once the 2 minutes has finished, add the canned tomatoes, chicken broth and chickpeas. Stir to combine and then close the lid.

STEP FOUR: Set the slow cooker to either “Slow cook low” for 8 hours or “Slow cook high” for 4 hours, lock the lid and walk away.

STEP FIVE: 10 minutes before you’re ready to serve, boil some water and get the sultanas, butter, coriander and couscous ready. Pour the couscous into a large heatproof bowl and cover with boiling water. Cover with a plate and leave it to absorb for 5 minutes. Once the time is up, fork through the couscous to fluff it up and add in the sultanas and shredded coriander and butter. Fork through again to combine.

STEP SIX: When the slow cooker is ready, unlock and serve your fragrant Moroccan chicken with some crushed almonds and chopped prunes along with a large spoonful of couscous.

The Moroccan chicken is perfect for leftovers and can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Couscous is best prepared fresh.

Nutrition per serve

2295kJ                             50g carbs

34g protein                     14g sugars

21g total fat                     6.8g fibre

4.7g sat fat                       3.7mg of iron

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