Name: Chicken, green olive and preserved lemon tagine
Cook time: 540 min
Total time: 540 min
Yield: 6
Ingredients: Chicken with lemon and green olives; 2 tablespoons olive oil; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1.8 kg whole chicken; 1 large brown onion (200g), sliced thickly; 3 cloves garlic, crushed; 2 teaspoons finely grated fresh ginger; 1 teaspoon dried chilli flakes; ½ teaspoon ground turmeric; 800 grams baby potatoes, halved; ½ cup (125ml) chicken stock; 1 tablespoon honey; 1 cup (120g) seeded green olives; 1 tablespoon lemon juice; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 tablespoons coarsely chopped fresh coriander (cilantro); 1 tablespoon finely sliced preserved lemon rind (see tip)

This Morrocan-spiced tagine is cooked in your slow cooker for a tangy, flavour-packed and meltingly tender meal with minimal effort required.

Looking for more slow-cooker chicken dishes?

Ingredients

Chicken with lemon and green olives

2 tablespoons olive oil

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

1.8 kg whole chicken

1 large brown onion (200g), sliced thickly

3 cloves garlic, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon dried chilli flakes

½ teaspoon ground turmeric

800 grams baby potatoes, halved

½ cup (125ml) chicken stock

1 tablespoon honey

1 cup (120g) seeded green olives

1 tablespoon lemon juice

2 tablespoons coarsely chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh coriander (cilantro)

1 tablespoon finely sliced preserved lemon rind (see tip)

Method

Chicken with lemon and green olives

1.Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Rub combined cinnamon, cumin and coriander all over chicken. Cook chicken, turning, for 20 minutes, or until well browned all over. Remove from cooker.

2.Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, garlic, ginger, chilli and turmeric, stirring, for 5 minutes or until onion softens. Add potatoes; cook, stirring, for 5 minutes or until browned. Add stock. Place chicken on top of potatoes; drizzle with honey. Cook, covered, on low, for 8 hours.

3.Carefully remove chicken from cooker; cover to keep warm. Add olives and juice to potato mixture in cooker. Season to taste.

4.Cut chicken into pieces. Serve chicken with potatoes and sauce mixture; sprinkled with combined herbs and rind.

Preserved lemons are available from delicatessens, specialty food shops and large supermarkets. Use the rind only; discard the flesh and rinse the rind well under cold water before using.

Accompany with chickpeas and steamed couscous.
Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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