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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 Oct 8, 2019