SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect. If you can't find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.
Provided by Andrew Schloss
Categories Slow Cooker Chicken Lemon Dinner Olive
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
- Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
- Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
- Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
- Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Charlie Owens
[email protected]I'm not sure what I did wrong, but my chicken came out dry and tough. I think I might have overcooked it.
Raz vai Jack
[email protected]This recipe is a bit too spicy for my taste. I think I'll use less harissa next time.
Melton Chakma
[email protected]I'm not sure what went wrong, but my stew didn't turn out as flavorful as I expected. I think I might have used too much water.
Eli Rost
[email protected]This stew is perfect for a cold night. It's so comforting and satisfying.
Donal Teyvi
[email protected]I was pleasantly surprised by how well this dish turned out. It's so easy to make and it's packed with flavor.
adeleke ibrahim
[email protected]This recipe is a keeper! I'll definitely be making it again.
Habiba Abubakar
[email protected]I'm not a huge fan of olives, but I really enjoyed them in this dish. They added a nice briny flavor.
Hassan Ghouri
[email protected]This stew is so flavorful and aromatic. The preserved lemons really make it special.
Brutus Kenley
[email protected]I love the ease of this recipe. I just threw all the ingredients in my slow cooker and let it do its thing. The chicken came out so tender and juicy.
LLameJamaliQenterHulu iLueAuJammHTunersuevote
[email protected]This slow-cooker Marrakech chicken stew is a must-try! The preserved lemons and olives add a unique and flavorful touch that makes this dish stand out. I served it over couscous and it was a hit with my family.