Moroccan Chicken Stew

After visiting a Moroccan restaurant in our area I have been intrigued by the flavors.  The preserved lemons, the depth of flavor, and the extremely tender meat.  I don't have a tangine but thought my slow cooker could do well as a stand in.  This recipe is what emerged.  Please note that I REALLY wanted to add some green olives but they are on the do not eat list in my house.  Bummer!

Moroccan Chicken Stew

6 boneless, skinless chicken breasts, cut into 1 inch chunks

1 small onion, chopped

3 small zucchini, chopped

1/2 cup of white wine

1 TBS of cumin

1/2 TBS of cardamom

1 tsp of ground ginger

1/2 tsp of cinnamon

1 tsp of salt

1/2 tsp of ground black pepper

1 tsp of olive oil

2 lemons, sliced

Combine all the ingredients in a slow cooker, being sure to mix well.  Place lemons on top.  Cook for 8-10 hours.  Serve over couscous.  Enjoy!

This dish is very lean.  It was missing something though, not sure what.  I think that it would have been much much better if I had used a mixture of white and dark meat.  I also think the olives would have been fantastic in it.  Let me know what you think...