Meal Zeal

April 17, 2010

Slow-Cooked Moroccan Chicken Stew

Filed under: Uncategorized — jenseyt @ 5:07 pm

Invented after doing some reading about Moroccan cuisine (including various recipes).  Don’t know how authentic it is, but very rich and satisfying anyway.

  • 1 medium onion, coarsely chopped
  • a few small carrots, sliced lengthwise
  • 14 ounces low-sodium chicken broth
  • 1/2 C pitted prunes
  • 2 pounds bone-in chicken thighs, skinned
  • 1/2 t kosher salt
  • 1/2 t ground cinnamon
  • 1/4 t ground cumin
  • 1/4 t sweet paprika
  • pinch saffron

In the bowl of a slow-cooker, combine onion, carrots, broth, and prunes.  Top with chicken thighs.  Rub chicken with mixture of salt, cinnamon, cumin, and paprika.  Crumble saffron over chicken.  Cover and cook on high setting for 4 to 5 hours (or low for 8 to 10).

I served over maftoul (Middle Eastern couscous) and with some bread and eggplant salad from the Middle East Bakery.

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