Slow-Cooker Marrakech Chicken Stew with Preserved Lemon and Olives
From Epicurious (Andrew Schloss, Art of the Slow Cooker, October 2016). Serves 4-6. Active 20 min; total 2 to 3 hours on hig. 16 ingredients
Ingredients
- 1 tablespoon cumin seed
- 2 teaspoons coriander seed
- 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, sauteed
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 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
- juice of one lemon
- Special Equipment: 5-6 quart slow cooker
Directions: on the original recipe
Source: Art of the Slow Cooker (Andrew Schloss; Chronicle Books) via ckbk