Slow cooker recipes

Chicken, green olive and preserved lemon tagine

Max flavour with minimal effort.
Chicken with lemon and green olives
6
9H

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

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

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