Can I Cook The Slow-Cooker Moroccan Chicken Stew On The Stove?

Our answer

Nigella's Slow-Cooker Moroccan Chicken Stew (from SIMPLY NIGELLA) cooks chicken thighs in an aromatic broth. The olives, preserved lemons and sultanas (golden raisins) add a sweet and salty dimension to the dish.

Nigella cooks the stew in a slow cooker or in the oven, as it can be left to cook without having to be near the stove. It would be possible to cook the stew on the hob or stove in a heavy cast iron casserole dish or Dutch oven. You would need to put the pot on a very low heat so that the liquid in the stew is just simmering and if you have a gas or open flame then we would suggest that you do not leave the pot unattended. We estimate that it would take around 1 - 1 1/2 hours to cook with this method, but it will depend slightly on the size of the chicken thighs and you should check after the first hour of cooking. The stew should cook until the chicken meat is falling off the bone. Once done, let the stew stand for 10 minutes with the lid off before shredding the meat and serving the stew.