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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop. | 2. Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker. | 3. Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork. | 4. Season with salt and pepper. Serve hot, topped with toasted almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
almond	2	tablespoons	slivered	240.44799999999998	0.0	0.0	27.2
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chicken thigh	1	lb	boneless skinless	1993.2	3.5787	43.3974	200.3619
salsa	8	ounces		65.7708	15.0593	3.4473	0.3856
currant	2	tablespoons	dried	8.82	2.1532	0.196	0.0574
honey	4	teaspoons		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
cinnamon	1/4	teaspoon	ground	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.