Before I begin, this — recipe writers who traipse all around Robin Hood’s barn before getting to the meat of the matter? Nope. Not a fan. Just show me the money. So, this won’t be that.
If you’re interested in a side story, this dish was first mentioned here.
Traditionally cooked in a tagine, the flavors in this stew are complex and compelling, but the preparation is pretty straightforward. The recipe is designed for a slow cooker, but if you happen to own a tagine (like my friend Carita), have at it. I use the slow cook feature on my Instant Pot. Be aware that, unlike dedicated slow cookers, multi-cookers don’t let as much steam escape due to their lock-on lids. For this dish, you could dial back on liquids a bit to minimize soupy end results. Or just plan to serve it with a spoon! You can also use a Dutch oven on the stovetop, just keep an eye on things, adding additional broth or water if needed.
All righty. Here ya’ go! Printable version here.
~Elizabeth
Ingredients
(Printable version here)
Olive or coconut oil
1 yellow onion, cut into 1/4” slices
6 cloves garlic, sliced thin
Sea salt and black pepper to taste
8 chicken thighs (See Note 1)
2 preserved lemons, pulp removed, skin thinly sliced (See Note 2)
2 teaspoons turmeric
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons dried parsley or 1/4 cup fresh, roughly chopped
1/2 - 1 cup green olives, halved if large, whole if small - garlic stuffed or Manzanilla work well
3 tablespoons (or to taste) of harissa paste, hot sauce, sriracha, etc. (See Note 3)
3 cups broth or equivalent amount of water with bouillon (See Note 4)
Chopped fresh mint or cilantro added fresh just before serving
Optional: Rice, riced cauliflower or potatoes as a base
Instructions
Slice onions and garlic.
Add oil to a heavy skillet over medium-high heat. (See Note 5)
While oil warms, season chicken thighs with sea salt and black pepper.
Add onion and garlic to skillet and cook until the onions start to become translucent and mixture is fragrant (2-4 minutes).
Add chicken to pan and brown on both sides (about 3 minutes each side).
Meanwhile, mix parsley, cumin, turmeric, and cinnamon in a bowl.
Remove the peels of the preserved lemon and discard the pulp. Thinly slice the peels.
In the crock of your slow cooker, lay in half the chicken thighs, half the garlic and onions, half the dry spice mix, 3 tablespoons of your “heat” of choice, then half the preserved lemon peels. Mix to coat everything well, then repeat with remaining ingredients.
Add liquid (broth, water+bouillon, or condensed soup)
Cook on high for 3 to 4 hours, low for 6 hours, or until chicken reaches an internal temperature of at least 175 degrees Fahrenheit.
Garnish with fresh mint or cilantro.
Serve as is, or if you wish, add a base of cooked rice, riced or roasted cauliflower, or boiled potatoes.
Notes
Note 1: I used boneless & skinless chicken thighs. Bone in/skin on chicken will result in a slightly more flavorful dish but you’ll want to brown the skin really well before you proceed with the recipe.
Note 2: Look for preserved lemons at major grocery stores. You can also easily make your own, but I’ll leave that for another post. In a pinch, use thin sliced fresh lemon.
Note 3: For added heat, use what you have on hand. Harissa paste is traditional, but if what you’ve got is a bottle of Tabasco, no worries. Adjust the quantity to suit your own palate. You can always drop back on what’s added to the recipe and dash on more when you serve.
Note 4: In place of broth, I sometimes use condensed cream of mushroom soup, adding water according to soup directions. I enjoy the creaminess and added umami of the mushrooms. If you like this idea, please avoid cream-of-crap soups that are full of sodium and other undesirables. Here’s a good brand to look for.
Note 5: I find the sauté feature on my Instant Pot to be unsatisfactory; it seldom gets hot enough to produce good, seared color and foods just end up stewing in their own juices. So, I prefer to use a skillet. If you really don’t want to dirty another pan, you can make it work. I would recommend starting with skinless chicken thighs (step 4), adding just a couple at a time, removing them to a plate once browned, then adding the onions and spices before returning the chicken to the pot.
بالصحة
Besseha!
Enjoy your meal!
~Elizabeth
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