A slow cooker is the best way to cook any recipe when you don’t want to give plenty of time to cook Moroccan chicken stew slow cooker recipe. Most of the Moroccan dishes don’t cook using a slow cooker but this chicken stew works wonderfully to produce a great taste.
This Moroccan chicken stew slow cooker recipe merges all the ingredients nicely and it brings a tremendous flavor when it is served with the cooked rice. The best chick stock comes from India and Moroccan and in this dish, it produces a great taste when it is cooked in slow cooker with all the spices.
If you find it hard to wait to know this great Moroccan chicken stew slow cooker recipe then let’s find out below how you can cook it in your own kitchen.
Moroccan Chicken Stew Slow Cooker Recipe
- Course Dinner
- Cuisine Morocco, North African
Nothing can be as crunchy as chickpeas and tastier than chicken when it is flavored with best spices to mix everything to prepare a wonderful dining for a night when you want to take everyone by surprise. This Moroccan chicken stew slow cooker recipe is really brilliant when it is nicely cooked with the spices and added a delicious taste by the chicken broth.
- 4 pound or 1.8 kg of chicken cut into 6 equal pieces
- 30 oz or 900 gram of chickpeas
- 2 tbsp tomato paste
- 4 serving rice cooked
- 2 tbsp of olive oil
- 2 tsp of sea salt
- 1 tbsp cumin powder
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 3 tbsp harissa chilli paste
- 1 lemon sliced
- 1 onion chopped
- 1 tsp black pepper
- 2 tsp paprika powder
- 1 tbsp ginger powder
- 1 tsp cinnamon powder
- 4 cloves of garlic minced
- 2 cups of water
- Chopped parsley to garnish
- Yogurt (optional)
Take a small bowl and add ginger powder, turmeric powder, coriander powder, cinnamon powder, paprika powder and cumin powder. Gently mix them together.
Sift the chopped onion and washed and drained chickpeas to the bottom of the slow cooker.
Transfer the chicken pieces to a large bowl. Add olive oil, seal salt and black pepper. Either toss everything or use your fingers to coat the chicken pieces with the other ingredients.
Now add the ready spices onto the chicken pieces and gently coat them evenly on all sides of chicken pieces.
Transfer the chicken pieces to the slow cooker onto onion and chickpeas. Add the sliced lemon, tomato paste and chopped garlic into the slow cooker.
Spoon the harissa paste over the chicken pieces and spread it on all the chicken pieces equally.
Pour the water for your desired gravy.
Now cover the slow cooker and cook it on low for 8 hours or 4 hours on high flame.
Garnish with parsley and yogurt. Serve it hot with cooked rice.
When the chili paste combines with the sweet tomatoes and with other spices make this a terrific chicken stew in a slow cooker. If you don’t have the chickpeas at home you can substitute it with the potatoes and believe me it won’t be any worse.
For me, I am inspired with the most of the Moroccan dishes but this Moroccan chicken stew slow cooker recipe is one of my all times favorite dish that I prefer to set it on slow cooker in the night to serve it as a lunch dishes.
If you don’t have the whole chicken on hand you can use your best pick. Consider using drumsticks, and thighs to cook this Moroccan chicken stew slow cooker recipe.
However, cooking this dish can be perfect when used with boned chicken that tastes nice with the fragrant Harissa chili paste.