Slow Cooker Moroccan Spiced Chicken
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- Total Time
- 4hrs 20mins
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- Serves
- 6
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- Calories
- 510
Similar to a tagine, but made in a slow cooker! This recipe takes just a few minutes more prep than most slow cooked recipes, and it's worth it the extra steps. A savoury, complex chicken dish with it's own sauce, this dish brings together toasty North African spices, a gentle sweetness from dried apricots and prunes, with an extra zing from the preserved lemon. You can adapt this recipe to work with a tagine, or even on the stovetop, but the extra time spent in a slow cooker really lets the flavors blend. Get it started early, leave it on low and forget about it for 3-4 hours, and come home to an aromatic, dinner-party worthy meal that's ready to go. Serve with cous cous, bulghur, or any favourite grain, and top with a sprinkle of parsley and toasted almonds or pine nuts. You can buy whole preserved lemons in many middle eastern shops, and they're not easily replaced in this recipe- they have mellower, salty-bitter acidity thats different to fresh lemons. If it's hard to find them, here's a substitute: Slice a lemon and saute in a little bit of olive oil until the rind softens. Sprinkle with a pinch each of salt and sugar, let cool, then dice (include the rinds.)
recipe updated Feb 18, 2022
Ingredients
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- Olive oil
- 1 tablespoon
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- Chicken thighs
- 6
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 1 teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Ground ginger
- ½ teaspoon
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- Allspice
- ½ teaspoon
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- Black pepper
- ¼ teaspoon
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- Kosher salt
- 1 teaspoon
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- Garlic clove
- 3
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- Onion
- 1
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- Dried apricots
- 30 g
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- Preserved lemon
- 20 g
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- Prunes
- 90 g
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- Chicken stock
- 360 ml
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- Saffron threads
- 1 pinch
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- Almonds
- as needed
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- Fresh parsley
- as needed
Tools
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Stove
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Slow cooker
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Medium bowl
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Frying pan
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Small bowl
Step preview
- Heat olive oil in a clean frying pan
- Add chicken thighs to the frying pan
- Sear each side until lightly browned
- Transfer carefully in slow cooker
- Add ground cumin, ground coriander, ground cinnamon, ground ginger, allspice, black pepper and kosher salt to a clean small bowl then set aside
- Add garlic clove and onion to the frying pan
- Fry the onion and garlic until golden in the chicken juices
- Transfer spices to frying pan
- Sauté until fragrant - approx 1 min
- Scrape the contents of the pan into the slow cooker
- Add dried apricots, preserved lemon, prunes, chicken stock and saffron threads to the slow cooker bowl
- Cook until tender - 4 hr
- Serve