Ingredients
Servings 12
- Cooking spray
- 2 large sweet potatoes peeled and cut in 2-inch pieces
- 1 head cauliflower cut into florets or 4 cups frozen florets
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 pounds chicken legs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup raw brown rice
- 1/2 cup dried chickpeas
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 large eggs in their shells washed
- 1 quart chicken broth
Nutritional Facts
Nutrition Facts
Moroccan Chicken Cholent
Amount per Serving
Calories
258
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
96
mg
32
%
Sodium
679
mg
30
%
Potassium
540
mg
15
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
14
g
28
%
Vitamin A
5589
IU
112
%
Vitamin C
26
mg
32
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Grease a slow cooker insert with cooking spray.
- Layer sweet potatoes, cauliflower, onions, garlic, and chicken.
- Season salt and pepper.
- Sprinkle in rice and gently shake the slow cooker so rice settles into all the crevices.
- Add chickpeas and repeat the gentle shake.
- Sprinkle with paprika, turmeric, cumin, cayenne pepper, cinnamon, and allspice. 7. Gently nestle in eggs.
- Pour in chicken broth; add water if necessary to just cover everything.
- Cook on low for 12 to 20 hours.
- Just before serving, remove and peel eggs.
- Scoop cholent into individual bowls or serve family style in a large serving bowl. 12. Cut eggs into quarters and arrange on top of cholent or in a bowl alongside.
Notes
Vegetarian: Swap extra 1/2 cup dried chickpeas for chicken.
I have noticed that slow cooker chicken recipes always involve dark meat. Can chicken breasts be cooked in a crockpot or do they dry out too much?
The chicken leg has a dry, browned look. Is it going to get this finish from cooking in the cholent? Thanks might try it for something new and different.
I understand food styling is done to make the dish look attractive, but it should show the food just how it will look when prepared by the recipe, shouldn’t it?
You have inspired me to believe I want to try this. Thank you.
While I could not bring myself to break Ashkenazi tradition, I do think this would make a lovely weekday meal.
For food safety reasons, I do recommend, the night before, boiling, or baking the chicken and cooking the eggs separately until fully boiled, before using in the cholent; and, the additional seasoning tweaks of adding parsley and/or cilantro, and a dash of turmeric.
I noticed the photo shows the chicken having been baked, and with coating, and the boiled egg cooked separately; and, this is how it should be, and for a weekday meal; the stew, vegetarian, and the meats cooked separately.
You also need to swap the chicken broth for veg broth to make it vegetarian
The Sephardi name of this dish is "dafina" or "hamin."
Can leftovers be frozen?
Absolutely. I freeze cholent all the time. The can also be frozen in their shell, they just defrost and reheat with a slightly different texture.