Go Back
Print

Slow Cooker Moroccan Chicken Stew

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 300 kcal

Ingredients

  • 4 lb whole chicken divided into 6 pieces
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp ginger
  • 2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 large preserved lemon sliced
  • 3 tbsp Harissa chili paste
  • 4 cloves garlic chopped
  • 2 cups water
  • 1 yellow onion chopped
  • 30 oz chickpeas washed and drained
  • 2 tbsp tomato puree
  • 4 servings rice cooked as directed on package
  • cilantro or parsley chopped (optional)
  • yogurt for serving (optional)

Instructions

  1. In a small bowl, mix the paprika, cumin, ginger, turmeric, coriander and cinnamon together.
  2. Place the onion and chickpeas in the bottom of the slow cooker.
  3. Place the chicken pieces in a larger mixing bowl and pour in the olive oil and sea salt/pepper, tossing to coat.
  4. Pour the spice mixture over the chicken and coat the chicken pieces evenly.
  5. Place the chicken pieces into the slow cooker.
  6. Add the preserved lemon slices, chopped garlic and tomato puree into the slow cooker.
  7. Spoon the Harissa paste over the chicken, try to get it as evenly distributed as possible.
  8. Pour in the water, cover and cook on low for 6-8 hours or on high for 3-4 hours.
  9. Serve with rice and garnish with yogurt and cilantro.