Slow Cooker Moroccan Spiced Chicken Thighs

Course: Main Course, Main Dish

Cuisine: African, American, Fusion

Diet: Gluten Free

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: servings

Calories: 535kcal

Author: Jazzmine Woodard

Flavorful, tender chicken and potatoes, seasoned in the style of Moroccan tagine and made easily in a slow cooker

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Equipment

1 cutting board
1 knife
1 large skillet or Dutch oven or saucepan
1 kitchen spoon
1 crockpot

Ingredients

2 tablespoons olive oil or cooking oil of your choice
2 ½ pounds chicken thighs
sea salt to taste
black pepper to taste
2 preserved lemons
8 Russet potatoes quartered
½ white onion
3 cloves garlic
3 teaspoons dried parsley
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
6 tablespoons harissa paste
3 cups chicken broth or one chicken bouillon cube dissolved in three cups of water
4 sprigs fresh mint

Instructions

Prepare the Ingredients: Add olive oil to skillet over medium-high heat. While it warms, season chicken thighs with sea salt and black pepper and set aside.
2 tablespoons olive oil, 2 ½ pounds chicken thighs, sea salt, black pepper
Rinse the preserved lemons, then remove the peels and slice them thinly. Cut the potatoes into wedges, slice the onion into half-inch strips, and crush the garlic.
2 preserved lemons, 8 Russet potatoes, ½ white onion, 3 cloves garlic
Sear the Chicken: Add onion and garlic to skillet and cook until the onions start to become translucent and the mixture is fragrant (about two minutes). Add chicken to pan and brown on both sides (about 3 minutes per side), then remove from heat.
Meanwhile, mix parsley, cinnamon, cumin, and turmeric together in a bowl.
2 teaspoons ground turmeric, 2 teaspoons ground cinnamon, 2 teaspoons ground cumin, 3 teaspoons dried parsley
Assemble and Slow Cook the Meal: In the crock of your slow cooker, layer half of the seared chicken with half of the garlic and onions, half of the mixed spices, half of the harissa, half of the potatoes, then half of the preserved lemon peels. Toss everything until the chicken is evenly coated, then repeat with the remaining ingredients.
6 tablespoons harissa paste
Gently pour chicken broth into the crock, then cover and cook on high for 3 to 4 hours or low for 6 hours, or until chicken reaches an internal temperature of at least 165 degrees Farenheit.
3 cups chicken broth
Finish and Serve: Remove mint leaves from their stems, discard the stems, and roughly chop the leaves. Sprinkle over top of cooked chicken and potatoes to serve.
4 sprigs fresh mint

Notes

Modifications

You can make this recipe with thighs as written, or swap in leg quarters, drumsticks, breasts, or mixed pieces. With a large enough cooking vessel, you can even do a whole chicken!

Feel free to substitute the potatoes with carrots, parsnips, or other sturdy root vegetables--or add them for a mix.

Green olives, dried apricots, and dates (raisins or prunes can work, too) are common additions to traditional Moroccan tagine recipes, and they'll add briney or sweet layers to the flavor profile.

Storage

To store, let the chicken come to room temperature, then transfer to an airtight container and refrigerate. Keeps for up to four days.

Nutrition