Sunday, May 10, 2009

Slow Cooker Moroccan Chicken 'Tagine' with Olives and Preserved Lemons

Bill says this was even better than the food he ate in the prince's palace in Marakesh. ( sweet...)

8 chicken thighs, skin removed
2 tablespoons ginger garlic paste
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon adobo (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
1/2 teaspoon cinammon
pinch of ground allspice
pinch of cayenne
1/4 cup salad oil
juice of 1 lemon

2 grated onions
1 Yukon Gold potato, peeled, cut in half lengthwise and each half cut crosswise into 3 wedges
1 cup chicken stock

1 - 2 preserved lemons, pulp removed and discarded, peel finely diced
1/2 cup mixed, chopped fresh cilantro and parsley
1 1/2 cups ripe green olives, pitted and diced small

1. The day before serving, remove the ceramic insert from the slow cooker. Layer the potato wedges on the bottom of the ceramic insert. Rub the chicken thighs with a paste made of the spices, oil and lemon juice. Stack the chicken pieces on top of the potatoes and pour any remaining marinade over all. Refrigerate, covered, overnight.

2. The next day, set the filled ceramic insert on the base of the slow cooker and turn to low heat. Add the grated onion and chicken stock. Cover and let cook for 6-8 hours. DO NOT LIFT THE LID DURING COOKING.

4. Add the olives and fresh herbs to the sauce when the chicken is very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.

5. Adjust for seasoning, and add more lemon juice, if desired, to taste. Pour the sauce over the chicken and serve at once, over couscous.


  1. This is the most fabulous dish I have ever cooked! I made it for my sister and brother-in-law and after he had it, "He Who Never Cooks" asked for the recipe! For him to make! Amazing! Thank you!

  2. Wondering, when do you add the preserved lemons? Only at the very end with the parsley/cilantro and olives?