Crock Pot Moroccan Chicken & Coconut Rice

• Moroccan Chicken
• 4 pounds boneless skinless chicken thighs
• 1 small onion, diced
• 1 celery stalk, sliced thin
• 3 carrots, sliced thin
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups organic chicken broth
• 15 ounces diced tomatoes (garlic & onion)
• 15 ounces can chick peas, strained
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon cloves
• 1 teaspoon turmeric
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• Coconut Rice
• 2 cups jasmine rice
• 15 ounces coconut milk + enough water to equal 4 cups
• 1 teaspoon salt
• 2 teaspoons olive oil

1. Place all ingredients in a crock pot and cook on low for 6 hours.
2. Place rice, coconut milk, water, olive oil, and salt in a large saucepan, and bring to a boil.
3. Once boiling reduce heat to simmer and cook until all liquid is absorbed, 15-20 minutes.
4. Serve chicken mixture over the rice.

chicken, chicken thighs, onion, celery stalk, carrots, garlic, olive oil, chicken broth, tomatoes, chick peas, salt, black pepper, cloves, turmeric, allspice, cinnamon, coconut rice, jasmine rice, coconut milk, salt, olive oil

Taken from food52.com/recipes/75764-crock-pot-moroccan-chicken-coconut-rice (may not work)