Slow Cooker Moroccan Spiced Chicken

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  • Time icon
    Total Time
    4hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    89
based on 3 ratings

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

Ingredients

  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Chicken thighs icon
    Chicken thighs
    6
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Ground cinnamon icon
    Ground cinnamon
    about ½ teaspoon (1g)
  • Ground ginger icon
    Ground ginger
    about ½ teaspoon (1g)
  • Allspice icon
    Allspice
    about ½ teaspoon (1g)
  • Black pepper icon
    Black pepper
    about ¼ teaspoon (1g)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Garlic clove icon
    Garlic clove
    3
  • Onion icon
    Onion
    1 (140g)
  • Dried apricots icon
    Dried apricots
    about ¼ cup (42g)
  • Preserved lemon icon
    Preserved lemon
    20g (about 1¾ tbsp)
  • Prunes icon
    Prunes
    about ½ cup (89g)
  • Chicken stock icon
    Chicken stock
    1.5 cups (360ml)
  • Saffron threads icon
    Saffron threads
    1 pinch

Tools

  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Small bowl

Step preview

  1. Add olive oil to a clean frying pan
  2. Heat
  3. Add chicken thighs to the frying pan
  4. Sear each side until lightly browned
  5. Transfer carefully in slow cooker
  6. Add ground cumin, ground coriander, ground cinnamon, ground ginger, allspice, black pepper and kosher salt to a clean small bowl then set aside
  7. Add garlic clove and onion to the frying pan
  8. Fry until softened
  9. Transfer spices to frying pan
  10. Sauté until fragrant - approx 1 min
  11. Transfer in slow cooker
  12. Add dried apricots, preserved lemon, prunes, chicken stock and saffron threads to a clean medium bowl
  13. Transfer in slow cooker
  14. Cook until tender - 4 hr
  15. Serve
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