Slow-Cooker Moroccan Chicken Stew
by Nigella. Featured in SIMPLY NIGELLAIntroduction
My chook-from-the-souk is a lightly fragranced golden stew that gains more succulence from having the bones of the chicken thighs in as well. The skin gives flavour, too, and both skin and bones are removed on serving and the tender meat shredded. I can't prevent your making this with skinless thigh fillets, but I can tell you it won't be as good as it would be if you had used chicken on the bone.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
My chook-from-the-souk is a lightly fragranced golden stew that gains more succulence from having the bones of the chicken thighs in as well. The skin gives flavour, too, and both skin and bones are removed on serving and the tender meat shredded. I can't prevent your making this with skinless thigh fillets, but I can tell you it won't be as good as it would be if you had used chicken on the bone.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 8 chicken thighs with skin on and bone in
- 1 onion (peeled and finely chopped)
- 2 - 3 small (approx. 75g) preserved lemons (roughly chopped)
- 2 x 400g cans cooked chickpeas (drained and rinsed)
- 2 teaspoons cumin seeds
- 1 teaspoon ground ginger
- 1 long or 2 short cinnamon sticks
- ¼ teaspoon saffron strands
- 500 millilitres chicken stock
- 50 grams golden sultanas
- 70 grams pitted green olives
- chopped fresh coriander (to serve)
- 8 chicken thighs with skin on and bone in
- 1 onion (peeled and finely chopped)
- 2 - 3 small preserved lemons (roughly chopped)
- 3 cups cooked garbanzo beans (drained and rinsed)
- 2 teaspoons cumin seeds
- 1 teaspoon ground ginger
- 1 long or 2 short cinnamon sticks
- ¼ teaspoon saffron strands
- 2 cups chicken broth
- ⅓ cup golden raisins
- 1 cup pitted green olives
- chopped cilantro (to serve)
Method
- Put everything into the slow cooker and cook on low for 4 hours.
- Once the stew’s ready, remove the slow cooker from its base and let the stew stand for 10–15 minutes with the lid off, before going in to shred the chicken. Discard the skin and bones. Place in a warm bowl to serve and scatter with coriander.
- Put everything into the slow cooker and cook on low for 4 hours.
- Once the stew’s ready, remove the slow cooker from its base and let the stew stand for 10–15 minutes with the lid off, before going in to shred the chicken. Discard the skin and bones. Place in a warm bowl to serve and scatter with coriander.
Additional Information
STORE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
CONVERSION TO OVEN:
Heat 1 x 15ml tablespoon olive oil in a cast-iron casserole or heavy-based pot (big enough to take the chicken in one layer) and cook the onion for 5 minutes, until softened. Add the remaining ingredients and bring to the boil, then cover with a piece of greaseproof paper and the lid, and cook in an oven preheated to 180°C/gas mark 4/350°F for 1 hour, or until the chicken is tender and falling off the bone.
FREEZE:
Freeze in an airtight container for up to 3 months. Defrost overnight in fridge before using. Reheat in a covered saucepan over a low heat, stirring occasionally, until piping hot.
Note: the stew should be reheated once only.
STORE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.
CONVERSION TO OVEN:
Heat 1 x 15ml tablespoon olive oil in a cast-iron casserole or heavy-based pot (big enough to take the chicken in one layer) and cook the onion for 5 minutes, until softened. Add the remaining ingredients and bring to the boil, then cover with a piece of greaseproof paper and the lid, and cook in an oven preheated to 180°C/gas mark 4/350°F for 1 hour, or until the chicken is tender and falling off the bone.
FREEZE:
Freeze in an airtight container for up to 3 months. Defrost overnight in fridge before using. Reheat in a covered saucepan over a low heat, stirring occasionally, until piping hot.
Note: the stew should be reheated once only.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 4 Others have said
-
Posted by Mazzahk on 27th January 2024
-
Posted by joshv41680 on 2nd October 2020
-
Posted by EasyBeez on 30th September 2020
-
Posted by Annabelmehran on 10th March 2020
Show more commentsI love this recipe and make it often. Very easy to make and tastes amazing. Freezes brilliantly too.
This might be one of the best things I have ever made! The flavors are deep and mellow, and the textures are varied and interesting. The chicken was beyond tender! This also happens to be a breeze to prepare! I served it with some short grain brown rice and followed it with the Apricot Almond Cake. It was a gorgeous evening!
Phenomenal! I made it in the Instant Pot by cooking it on high pressure for 10 mins, then reducing the liquid while the chicken cooled enough to shred it. I could not find preserved lemon, so sautéed and lightly baked a lemon and then chopped it and put it in. I ate it over a bit of basmati rice.
WOW!!! It’s the flavor of the sauce that truly sets this one apart, and its so easy! I’ll be making this a part of my dinner rotation for sure. I only had skinless boneless thighs and it was still super tender.