Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives Recipe | Epicurious
This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a...
Keywords
- stew
- moroccan
- chicken
- olive
- main
- dairy free
- gluten free
- nut free
- weeknight meals
- slow cooker
- fall
- winter
- cookbooks
Ingredients
- 1 tablespoon cumin seed
- 2 teaspoons coriander seed
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pounds chicken pieces, or 1 cut-up chicken, skin removed
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- Juice and finely grated zest of 1 lemon
- 1 preserved lemon, homemade or purchased, finely chopped
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 cup pitted kalamata olives
- 5–6 quart slow cooker
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