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21 November, 2018

Slow Cooker Moroccan Chicken and Olives

Posted in : alcohol, chicken, crock pot, crockpot, dinner, easy, food, foreign, healthy, international, recipe, savory, Spice, wine on by : Jeanette Rueb Tags: , , , , , , , , , , ,

Just like the Harry Potter-inspired pumpkin pasties from last week, this week’s recipe is straight from the pages of another YA book series, The Immortal Descendants. At one point, the main crew enjoys a meal of Moroccan chicken and olives, which I thought sounded pretty good, so I looked up a few recipes, picked and chose from each, added a bit of my inspiration, and brought to life our very own House Elian-inspired dinner.

Having never cooked Moroccan food before, I wasn’t sure what kind of flavor profile I would be working with. The recipe *does* require a lot of spices, but none of them should be particularly hard to find. If you can grind the coriander yourself, I strongly recommend it, because, holy cow, it smells incredible when it’s fresh. You can use a clean coffee grinder to grind just about anything small (spices, oatmeal, nuts, etc.). The spice palette for this meal is unbelievably fragrant and earthy, from the floral notes of the coriander to the smokiness of the paprika.

Ingredients
2 tbsp Olive oil
1 Yellow onion, thinly sliced
3 Chicken breasts, cut into quarters
1/2 tsp Salt
1/2 tsp Ground black pepper
1/2 tsp Paprika
1/2 tsp Smoked paprika
1 tsp Ground ginger
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
1/2 tsp Ground cinnamon
1/2 tsp Ground allspice
1/4 tsp Fennel seeds, crushed
1/8 tsp Nutmeg
3 cloves Garlic, minced
14.5 oz Stewed tomatoes
1 cup Whole pitted green olives
1/2 cup Chicken broth
1 Lemon, cut into wedges

Get out your crockpot and coat the bottom with the olive oil. Sprinkle in the sliced onion to form your base layer. Prep your chicken breasts, trimming off any large pieces of fat and cutting the breasts into two squarish chunks (so, cut them width-wise). In a small bowl, combine all of the dry spices (salt, pepper, paprikas ginger, cumin, coriander, turmeric, cinnamon, allspice, fennel, and nutmeg). Dredge the chicken pieces in the spices so that all sides are coated and place them in the bottom of the crockpot, on top of the onion.

Sprinkle the minced garlic evenly over the chicken layer and pile on the tomatoes and olives (if you don’t like the flavor of olives; if you do, save them for later) for your next two layers (if you bought canned olives, drain them first). Pour the chicken broth evenly over everything, sprinkle on any leftover spices, and cover the pot to cook on low for 5-6 hours.

About an hour before serving, squeeze the juice of the lemon over everything, set the wedges inside, add the olives, and stir everything. When you’re ready to plate, serve over a bed of basmati rice and enjoy with a bottle of pinot gris or a dry rosé.

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