Moroccan-style Chicken Recipe

Publish Date
Monday, 11 August 2014, 12:00AM
This is a slow cooker variant of a recipe Simon has been making for years. With the few tweaks we’ve made to adapt it for the slow cooker, we think it is even better than the original oven-baked version.

Serves: 4

About 1kg bone-in chicken pieces (e.g. 4 large thighs or 8 drumsticks)
2 Tbsp plain flour
2 Tbsp olive oil
1 medium onion, roughly chopped
3–4 cloves garlic
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp ground paprika
½ tsp ground ginger
½ tsp salt
zest and juice of 1 lemon
12–20 black olives
2 Tbsp chopped coriander leaves

  1. Coat the inside of the bowl of a medium slow cooker with non-stick spray.

  2. Trim any excess flaps of skin and fat from the chicken, then coat with flour and place in the slow cooker.

  3. Put the onion and garlic in a food processor and chop finely. Add the oil, tomato paste, cumin, paprika, ginger and salt and process to make a thick paste.

  4. Using a potato peeler, thinly slice the zest from the lemon. Add the zest to the paste, along with the lemon juice, and stir to combine.

  5. Spoon the paste over the chicken pieces in the slow cooker, turning to coat, then sprinkle in the olives. Cover and cook on LOW for 4–5 hours.

  6. Lift the chicken out of the slow cooker onto serving plates or a platter, stir the sauce, then spoon it over the chicken and garnish with some chopped coriander.

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