Foodiesphere: Moroccan Crockpot Chicken with Chickpeas & Edamame Fried Rice

This last week I made a rather excellent slow-cooker meal and several weeks ago I successfully made fried rice for the first time. What I enjoyed about these two recipes was the large and varied amount of vegetables. Each was filling and an excellent protein. So here are the two recipes that I’ve only altered slightly (there are still links to the original sites).


Moroccan Crockpot Chicken with Chickpeas

What I love about slow-cooker/crockpot recipes is how simple they are. My wife liked this with couscous, I just ate it as is.


  • 1 pounds chicken breast tenders
  • 1 onion, well chopped
  • can tomato paste
  • 1 pint cherry or grape tomatoes
  • 1 medium to large zucchini, sliced
  • 10 baby carrots, sliced
  • 2 teaspoons ground tumeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt and freshly ground black pepper
  • cup chicken stock
  • 1 can chickpeas
  • 1 bell pepper, sliced
  • 1/2 cup raisins (unsweetened, meaning no added sugar)
  • 1/2 cup green olives


Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the slow cooker and stir. Then add chickpeas, dried fruit, chicken, and salt and pepper. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.


Edamame Fried Rice

This turned out to be really easy & once of my favorite recipes to make and eat.


  • cooking spray
  • 2 eggs, well beaten
  • 2 tablespoons peanut oil
  • 8 ounces sliced mushrooms
  • 1 red bell pepper, seeded and chopped
  • 4 cups broccoli florets
  • 2 cups kale, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 1 cup uncooked short-grain brown rice, cooked according to the package instructions
  • 1 1/2 cups frozen, shelled edamame, defrosted
  • 3 tablespoons soy sauce (or fish sauce)


First, the eggs. Coat a skillet with cooking spray and set over high heat. Add the well beaten eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. What you’re looking to do is create a thin scramble. Once done set aside.

Place a large skillet over medium heat (you can use the same skillet as you did for the eggs but make sure it’s large). Add half the oil. Once hot, add the mushrooms, bell pepper, broccoli, and kale. Cook 5-10 minutes, turning often, until the vegetables soften. Add the garlic and ginger and cook until fragrant.

Increase the heat. Push the vegetables to one side of the skillet and add a little more oil and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce. Stir well to mix in the soy sauce for 5-10 minutes. Turn off the heat but continue to stir until well mixed, then add eggs.

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