Friday, January 17, 2014

Slow Cooker Moroccan Chicken With Preserved Lemons & Olives

I love Middle-Eastern-inspired dishes, and Moroccan Chicken is a favorite! Traditionally made in a tagine, this recipe is adapted for the slow cooker, with much the same results. The combination of spicy, sweet, and pungent is delightful on the taste buds!!

Slow Cooker Moroccan Chicken With Preserved Lemons & Olives
by Judy
adapted from Slow Cooker Queen's Slow Cooker Moroccan Chicken with Preserved Lemons and Olives

2 Tablespoons olive oil
4 to 6 bone-in, skinless chicken thighs (depending on size)
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon The Spice House Indian Cumin Seed, Ground
1 onion, sliced
4 garlic cloves, peeled and diced
Peels of 2 The Spice House Preserved Lemons, Organic, thinly sliced
1/2 cup water
one cup pitted green olives
1/4 cup golden raisins
1/4 cup cashews
Fresh flat leaf parsley and lemon for garnish, if desired

In a bowl, mix spices together and rub into chicken thighs, set aside. In large frying pan, heat the oil and lightly brown the chicken thighs. Add the remaining ingredients, except garnish, and cook 5 minutes. Transfer to slow cooker and cook on LOW for 4 hours, until thighs are tender. Delicious served over couscous or basmati rice!

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