I didn’t have any plans at all on Memorial Day. I needed a day to just be at home with my dog. If it wasn’t so gosh darned hot we might have gone for a walk or something. But K-dog’s black fur doesn’t hold up so well in the heat, and neither do I, come to think of it.
We spent most of the day lounging. But in the morning, while it was still relatively cool, I did put together a few things in the crock pot. I used my new Not Your Mother’s Slow Cooker Cookbook‘s recipe for Moroccan Chicken Thighs.
I don’t usually do foodie blog posts, but this was SO GOOD I had to share. I made 3 modifications to the recipe. I didn’t have a red onion so I used a yellow, I didn’t have canned whole tomatoes so I used canned crushed whole tomatoes. (The recipe said to take canned whole tomatoes and dice them which seemed to defeat the purpose of throwing things in a crockpot anyway.) I used bone-in chicken thighs that I de-skinned instead of boneless skinless thighs and just cooked for a bit longer. Bones = flavor, people. Plus, when they were cooked the bone just slid out of each thigh anyway.The rest of the recipe was golden raisins, cumin, chickpeas, and tomato paste.
It was torture as the house started to smell more and more like delicious food. About 10 minutes before it was due to be done, I whipped up some 5-minute couscous. And got my mason jars ready. “Mason jars?” you ask. Yes, the whole point of this recipe was to make myself some meals to take in for lunches and I thought I’d try a technique I’d seen on this blog.
It went a little something like this.
Open lid and gaze at deliciousness:
Then layer coucous, sauce, and a chicken thigh into a mason jar:
(I am never going to make a living as a food photographer, sorry.)
I had the chicken out of the pot for dinner and a jar for lunch today. I already know I’ll be making this again, maybe a double batch! I’m not sure how the calories breakdown in this recipe, but without the skin on the chicken thighs, there isn’t anything in this recipe to make it bad for you!