Moroccan Chicken Stew
You can substitute a cut-up, 3-pound whole chicken for the chicken thighs; if you do, remove as much of the skin as possible. When you season the dish, keep in mind that the olives and the preserved lemon will affect the saltiness.
INGREDIENTS | SERVES 4
- 8 small chicken thighs, skin removed
- 1 large yellow onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- Salt, to taste
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can diced tomatoes
- 1 preserved lemon, rinsed and diced
- 1 teaspoon dried parsley
- 1 teaspoon dried coriander
- 1 (7½-ounce) jar pimiento-stuffed olives, drained
- 2 cups cooked couscous or rice
Add the chicken, onion, garlic, ginger, turmeric, cinnamon, salt, and pepper to the slow cooker. Pour the tomatoes over the chicken and sprinkle the lemon over the tomatoes. Cover and cook on low for 6 hours or until chicken is tender.
Use a slotted spoon or tongs to remove the chicken from the slow cooker. Remove the meat from the bones; use two forks to shred it, and then return it to the slow cooker.
Sprinkle the parsley, coriander, and olives over the top; cover and cook on low for an additional 5 minutes. Serve warm over cooked couscous or rice.
To make 5 preserved lemons, cut 5 lemons into partial quarters (leaving them attached at one end); rub kosher salt over the outside and cut sides of the lemons, and then pack them tightly in a sterilized 1-quart glass jar. Add 2 tablespoons kosher salt and enough lemon juice to cover the lemons. Seal and let set at room temperature for 14 days, inverting the jar once a day to mix. Store indefinitely in the refrigerator.