Slow Cooker Chicken with Cauliflower, Dates, and Gentle Tahini Lemon Cilantro Sauce

Name: Slow Cooker Chicken with Cauliflower, Dates, and Gentle Tahini Lemon Cilantro Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.1 lb cauliflower; 1 1/4 cups red onion; 3.5 oz pitted dates; 4 cloves garlic; 1 cup chicken broth; 4 tbsp tahini; 3 tbsp lemon juice; 2 tsp lemon zest; 1/2 cup fresh cilantro; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup sliced almonds

An original slow cooker stew with tender chicken thighs, cauliflower, and red onion, balanced by the natural sweetness of dates and a silky tahini, lemon, and cilantro sauce. Comforting, aromatic, and easy to serve any time of year.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
500 g cauliflower (en floretes medium)
180 g red onion (en pluma fina)
100 g pitted dates (chopped)
12 g garlic (chopped)
240 ml chicken broth (low sodium if preferred)
60 g tahini (mezcla well antes of usar)
45 ml lemon juice (freshly squeezed)
4 g lemon zest (solo the parte amarilla)
20 g fresh cilantro (chopped, divided)
4 g ground cumin
2 g ground coriander
2 g sweet paprika
15 ml olive oil
6 g salt (or to taste)
1 g black pepper (freshly ground)
25 g sliced almonds (tostadas for servir)

Nutrition facts

per serving

432 kcal

Calories

33 g

Protein

20 g

Carbs

25 g

Fat

5 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsSesame

Instructions

1
1. Lightly grease the slow cooker insert with the olive oil. Add the red onion, garlic, cauliflower, and dates.
2
2. Season the chicken with the salt, black pepper, ground cumin, ground coriander, and sweet paprika. Place it over the vegetables and dates.
3
3. Pour the chicken broth around the ingredients. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is tender and reaches a safe internal temperature of 165°F / 74°C.
4
4. In a small bowl, mix the tahini with the lemon juice, lemon zest, and half of the chopped fresh cilantro. Take 3 to 4 tablespoons of the hot cooking liquid from the slow cooker and gradually whisk it into the sauce to loosen it.
5
5. Uncover the slow cooker and gently stir the tahini lemon sauce into the insert until creamy and well combined. If you want a slightly thicker sauce, cook for 10 more minutes on HIGH with the lid slightly ajar.
6
6. Taste and adjust salt if needed. Serve the chicken with the cauliflower and sauce, then finish with the remaining fresh cilantro and the toasted sliced almonds on top.

Chef tips

For better texture contrast, toast the almonds in a dry skillet for 2 to 3 minutes. If you prefer firmer cauliflower, add it during the last 2 hours on LOW or the last 1 hour on HIGH.

Substitutions

You can swap the dates for chopped dried apricots. Fresh cilantro can be replaced with fresh parsley for a milder profile. If you do not have red onion, use yellow onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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