Wednesday, February 17, 2010

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...


  1. The chicken looks good, did it fall apart or did you tear it like pulled pork? I wouldn't use olives ( anything!)but how about capers?

  2. It fell apart. Capers are a great idea, except you know who hates those too! :)


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