Spicy Moroccan Chicken (with couscous)
- 1 3-4 pound chicken, cut in 8ths
- Salt, pepper
- 3 tablespoons olive oil
- 1 large onion, finely sliced
- 1 head of garlic, separated into cloves, peeled and finely minced
- 1 cup pitted, cracked green olives
- 2 large lemons, washed, thinly sliced
- 1 tablespoon fennel seeds
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- 1/4 teaspoon cinnamon
- 2 cups chicken broth
- 1/4 cup white wine
- GarnishCouscous, prepared
- Chopped fresh cilantro
(If using a Dutch oven, preheat oven to 350 F)
In the slow cooker pot on Low or over low heat, using a Dutch oven, heat the oil and add the chicken pieces, dusting with salt and pepper. Lightly brown the chicken and then add in the onions and sauté to soften, about 15 minutes and then add in the garlic and cook another 5 minutes (do not brown the garlic). Add in the olives, lemons, fennel seeds, cumin, chilli flakes, cinnamon, chicken broth and white wine. Allow chicken to cook 6 hours on Low. For oven cooking, place Dutch oven in the oven, reduce the temperature to 325 F and cook until chicken is tender, 3-4 hours.
To serve, prepare couscous and dust with minced cilantro - as a side dish for the chicken.
Comments:This is a slightly more exotic coq au vin that is just right to perk the winter palate. If you have preserved, salted lemons, that is ideal but if not, fresh, thinly sliced lemons are fine. A crock pot or other slow cooker is perfect for this. Alternatively, use a Dutch oven and slow cook it in the oven.