Slow Cooked Moroccan Chicken

Looking for a nice and easy winter meal. Look no further, it is full of nutrients, packed with protein and of course because of the bone broth gut healing.


S xx


  • 1kg chicken thigh
  • 1 onion (diced)
  • 3 bacon rashes
  • 2 cups diced pumpkin
  • 2 cups green beans (chopped in half)
  • 1 capsicum (roughly chopped0
  • 1 zucchini (roughly chopped)
  • 2 garlic cloves (diced)
  • 2 tbsp buckwheat flour
  • 1 tbsp Freedom Spices Moroccan Seasoning
  • 1 can crushed tomatoes
  • 2 cups chicken bone broth
  • Rice or sweet potato mash to serve on
  • salt and pepper to taste


  1. Heat 1 tbsp oil in a large frying pan. Cook chicken, onion, bacon, capsicum, pumpkin, zucchini and garlic until slightly browned. Stir through 2 tbsp buckwheat flour and transfer to the slow cooker.

  2. Add tomato, chicken salt and salt and pepper. Put the lid on and cook for 4 hours. 

  3. 15 min before serving add the beans in for further cooking. Serve on a bed of rice or mashed potato.


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