Slow Cooker Marrakech Chicken Stew With Preserved Lemon And Olives Recipes

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SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES



Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives image

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 heady and exotic effect. If you can't find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

Provided by Andrew Schloss

Categories     Slow Cooker     Chicken     Lemon     Dinner     Olive

Yield Serves 4-6

Number Of Ingredients 17

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
Special Equipment
5-6 quart slow cooker

Steps:

  • Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
  • Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
  • Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
  • Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
  • Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

SLOW COOKER CHICKEN MARRAKESH



Slow Cooker Chicken Marrakesh image

I have been making this Moroccan-style recipe for years. It's so easy to make, it has become a tradition in our household.

Provided by KCOOPER78

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 4h25m

Yield 8

Number Of Ingredients 13

1 onion, sliced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes

Steps:

  • Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
  • Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 36 g, Cholesterol 65.9 mg, Fat 2 g, Fiber 6.3 g, Protein 30.6 g, SaturatedFat 0.5 g, Sodium 625 mg, Sugar 7.5 g

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

MOROCCAN CHICKEN STEW, CROCK POT



Moroccan Chicken Stew, Crock Pot image

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

Provided by Annacia

Categories     Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 carrots, peeled and sliced
2 large onions, halved and thinly sliced
2 lbs skinless chicken pieces
1/2 cup raisins
1/2 cup dried apricot, coarsely chopped
1 (14 ounce) can chicken broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
ground black pepper
hot cooked couscous (whole wheat preferred)
pine nuts, toasted
fresh cilantro (optional)

Steps:

  • In a 5- to 6-quart slow cooker place carrots and onions.
  • Sprinkle chicken with 1/2 teaspoon salt.
  • Add to cooker; top chicken with raisins and apricots.
  • In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
  • Add to cooker.
  • Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
  • Serve in bowls with couscous.
  • Sprinkle with nuts.
  • Garnish with cilantro. Serves 4.

Nutrition Facts : Calories 313.6, Fat 4.3, SaturatedFat 1.1, Cholesterol 69, Sodium 516.6, Carbohydrate 44.5, Fiber 5.8, Sugar 27, Protein 26.8

CHICKEN WITH LEMONS AND OLIVES EMSHMEL



Chicken with Lemons and Olives Emshmel image

Provided by Paula Wolfert

Categories     Slow Cooker     Chicken     Citrus     Olive     Poultry     Lemon

Yield Serves: 8

Number Of Ingredients 20

2 to 3 chickens, whole or quartered, with their livers
6 cloves garlic, peeled
Salt
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup salad oil
2 1/2 cups grated onion, drained
1/4 teaspoon pulverized saffron (mixed with turmeric, if desired)
1/2 cup mixed, chopped fresh herbs (green coriander and parsley)
1 1/2 cups ripe "green-brown" olives, such as Royal-Victorias
2 preserved lemon
2 to 3 fresh lemons
EQUIPMENT:
Large bowl
Paring knife
6-quart casserole with cover
Strainer, if necessary
Small mixing bowl

Steps:

  • 1. The day before, using 4 cloves of the garlic and 2 tablespoons of salt prepare the chickens as directed below under Basic Method For Preparing Poultry, then marinate both chickens and livers in 1 teaspoon of salt, the remaining 2 cloves of garlic, sliced thin, the spices, and the oil. Refrigerate, covered.
  • 2. The next day, place the chickens, livers, and marinade in the casserole. Add 1/2 cup of the grated onion, the saffron, herbs, and 2 cups water. Bring to a boil, cover, and simmer 30 minutes, turning the chickens often in the sauce.
  • 3. While the chickens are cooking, rinse and pit the olives. (If they seem a little bitter, cover with cold water, bring to a boil, and drain.) Set aside.
  • 4. Remove the chicken livers from the casserole and mash them fine. Return to the casserole with the remaining grated, drained onions. (This will give a good deal of heftiness to the sauce.) Add water, if necessary. Continue cooking 20 minutes, partially covered.
  • 5. Rinse the preserved lemons (discarding the pulp, if desired) and quarter. Add the olives and preserved lemon quarters to the sauce when the chickens are very tender and the flesh falls easily from the bone. Continue cooking 5 to 10 minutes, uncovered.
  • 6. Transfer the chickens to a serving dish and spoon the olives and lemons around them. Cover and keep warm. By boiling rapidly, uncovered, reduce the sauce to 1 1/2 cups. Add the juice of 2 fresh lemons to the sauce in the pan. Add more salt (and more lemon juice, if desired) to taste. Pour the sauce over chickens and serve at once.
  • Basic Method for Preparing Poultry
  • The timing in the recipe includes these steps:
  • 1. Wash the chickens or other poultry in salted water and drain. Pound 4 cloves garlic and 2 tablespoons salt into a paste. Rub the paste into the cavity and flesh of the poultry, at the same time pulling out excess fat from under the skin and from the neck and rump ends. Pull out the thin translucent membrane from under the skin of the breast. Rinse the poultry well under running water until it no longer smells of garlic. (The garlic is used to rid the poultry of any bitterness that might spoil a sauce; it also brings out its flavor, much like MSG.) Drain the poultry well.
  • 2. If you suspect that your poultry is tasteless on account of "scientific breeding," use a method invented by Janet Jaidi to improve its taste: Rub it with the spices to be used in the recipe, a little butter and oil, and marinate it overnight. (If you do this, remember that you may have to readjust the spicing of your sauce at the end.)
  • 3. If you are using whole poultry, it must be trussed. Trussing poultry is easy: clip off the wing tips and discard; slip the ends of the legs into a horizontal incision made just about the rump (turkeys often come this way), or slip the legs into incisions made on the lower sides of the breast.
  • Note: When stuffing turkeys or squabs or chickens, do not wash with garlic or salt.
  • Paula Wolfert shares her tips with Epicurious:
  • •Wolfert recommends using organic free-range chicken for its noticeably superior maximum flavor and moist texture. Free-range poultry is available at health food stores, an increasing number of supermarkets, and at dartagnan.com. •Like many Moroccan clay-pot dishes, this chicken can be prepared in a slow cooker with very good results. Wolfert recommends Rival's Versaware model because the crock pot can be removed and used on the stovetop or in the oven (available at rivalproducts.com).

MOROCCAN LEMON CHICKEN WITH OLIVES



Moroccan Lemon Chicken With Olives image

Make and share this Moroccan Lemon Chicken With Olives recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 onion, medium, peeled, quartered
1 medium garlic clove, peeled, minced
2 large chicken breasts
1 tablespoon all-purpose flour
1/2 tablespoon olive oil
1 1/4 cups water, divided
1 pinch saffron
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
2 tablespoons lemon juice
1 lemon, zest of, minced
1/4 cup green olives, pitted, chopped
1 tablespoon cilantro, minced
1/2 cup couscous
1 dash black pepper

Steps:

  • In food processor, finely chop onion & garlic.
  • Dredge chicken in flour.
  • In large skillet, heat oil over medium heat, then saute chicken & onion mixture until mixture has softened, about 10 minutes.
  • Stir in 1/2 cup water, the saffron, ginger, cumin, paprika, salt & lemon zest.
  • Bring to boil, then reduce heat & simmer, covered, 35 minutes.
  • Remove chicken from sauce & allow to cool a few minutes.
  • Cut chicken into small pieces, then put meat back into sauce.
  • To the sauce add lemon juice, olives, cilantro & pepper, & simmer gently 5 minutes.
  • While chicken is cooking, in a medium saucepan bring 3/4 cup of water to a boil.
  • Add couscous & bring back to a boil, then remove from heat & allow to sit for 5 minutes.
  • Spoon chicken mixture over couscous & serve.

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Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts. Return the chicken to the pan along with the olives and gremolata, and stir.
From deliciousmagazine.co.uk


SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND …
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 heady and exotic effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them ...
From mealplannerpro.com


MOROCCAN CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
2009-05-14 Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside. Add the onion, and saute for 3 minutes. Add the garlic and ginger and saute until fragrant, about a minute. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.
From closetcooking.com


SLOW COOKER MARRAKECH CHICKEN STEW WITH PRESERVED …
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 ...
From wikifoodhub.com


SLOW COOKER MOROCCAN LEMON CHICKEN STEW - PINTEREST
Oct 27, 2018 - Slow Cooker Moroccan Lemon Chicken Stew is made with chicken thighs, preserved lemons, pitted olives, and spices. A one pot-meal perfect for weeknights. A one pot-meal perfect for weeknights.
From pinterest.ca


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