Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 8 skinless chicken drumsticks; 1 (8 ounce) can pineapple chunks in juice or 1 (8 ounce) can pineapple chunks in juice, undrained; 1 large onion, chopped; 2 tablespoons lemon juice; 1 teaspoon salt; 1 teaspoon dried marjoram; 34 teaspoon crushed red pepper flakes; 14 teaspoon ground turmeric; 1 tablespoon cornstarch; 1 tablespoon cold water; 14 cup sliced pimento stuffed olive; 1 tablespoon chopped fresh parsley

12 ingredients

11 steps

Ingredients

8 skinless chicken drumsticks
1 (8 ounce) can pineapple chunks in juice or 1 (8 ounce) can pineapple chunks in juice, undrained
1 large onion, chopped
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dried marjoram
34 teaspoon crushed red pepper flakes
14 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water
14 cup sliced pimento stuffed olive
1 tablespoon chopped fresh parsley

Directions

1

Place chicken in a 5 to 6 quart slow cooker.
2

Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric;pour over chicken.
3

Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when center of thickest pieces are cut.
4

Remove chicken from cooker, using slotted spoon; place in serving dish.
5

COver to keep warm.
6

Remove fat from sauce.
7

Mix cornstarch and water; stir into sauce.
8

Caver and cook on high heat setting about 15 minutes or until thickened.
9

Stir in olives.
10

Pour sauce over chicken.
11

Sprinkle with parsley.