Moroccan Chicken with Peppers, Lemons and Olives

Step 1

Dutch oven version:

Step 2

Preheat oven to 350 degrees F.

Step 3

In a bowl, stir together tomato paste, honey, molasses, Dijon mustard, and spices.

Step 4

On top of the stove, in a large Dutch oven (or covered cast iron), add olive oil and sauté chicken pieces until no longer raw on the outside.

Step 5

Add vegetables to chicken and then spice mixture. Stir well.

Step 6

Cover and put in Oven. Bake for 1 hour, stirring at half-way point.

Step 7

At 1 hour, stir and recover. Turn down temp to 300 degrees F and continue to cook for another hour.

Step 8

Crock Pot (slow cooker) version:

Step 9

In a skillet, sauté chicken in olive oil until no longer raw on the outside.

Step 10

Add all ingredients, including chicken and 1/4 cup water to slow cooker. Stir well.

Step 11

Cook on high for 5 hours, stirring occasionally.