Chef Bob Dillon from the Sail Loft Restaurant in Padanaram gives another fabulous recipe.  This is a recipe that we cook in the crock pot just like the last one. Chef Dillon kicks the recipe up using curry, if you haven't cooked with curry before this may be the time to try it!  Here is the easy to follow recipe for Moroccan Curry Thighs.

Moroccan Curry Thighs (serves 6)


1 large family pack of chicken thighs.( approx 5 lbs)

1/2c fresh chopped ginger

1/2c curry powder

1/2c honey

1/2c brown sugar

2 oranges (outer zest and squeeze the juice)

1 1/2 c chicken stock

4T fresh chopped parsley

1/2 t sea salt

1c dried apricots

1c raisins



Take the thighs and put them in a large mixing bowl add the ginger, curry powder, honey brown sugar, parsley and sea salt and toss together. Let marinate overnight. Next morning preheat your outdoor grill and sear the thighs. You don't cook them just mark and darken the outside. Place the thighs into the crock pot add the orange juice, chicken stock, apricots and raisins.

Cook on high for 5 hrs or on low for 6.5 hrs.


My family loves this dish with plain brown rice and sautéed mixed vegetables.