Miloudas Moroccan chicken with olives and preserved lemon

Save precious time with this slow-cooker Moroccan chicken recipe thats wholesome and delicious.

Recipe «Miloudas Moroccan chicken with olives and preserved lemon» presented in category Recipes / Meat, to prepare this dish you will need no more 6:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 12 chicken thigh cutlets, 2 medium red onions, sliced, 3 garlic cloves, crushed, 2 tsp ground ginger , 2 tsp ground cinnamon pinch saffron threads, 3 cups Massel chicken style liquid stock, 3/4 cup pitted kalamata olives , 1 bunch coriander, trimmed, roughly chopped, 1 bunch flat-leaf parsley, trimmed, roughly chopped, 2 tbsp chopped preserved lemons couscous, to serve.

Ingredients:

• 1 1/2 tbsp olive oil 
• 12 chicken thigh cutlets 
• 2 medium red onions, sliced 
• 3 garlic cloves, crushed 
• 2 tsp ground ginger 
• 2 tsp ground cinnamon pinch saffron threads 
• 3 cups Massel chicken style liquid stock 
• 3/4 cup pitted kalamata olives 
• 1 bunch coriander, trimmed, roughly chopped 
• 1 bunch flat-leaf parsley, trimmed, roughly chopped 
• 2 tbsp chopped preserved lemons couscous, to serve 

Instructions

1. Heat 1 tablespoon oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook chicken, in 3 batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in slow cooker bowl. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add ginger, cinnamon and saffron. Cook, stirring, for 1 minute or until fragrant. Return chicken and juices to bowl. Add stock. Season with salt and pepper. Stir to coat. Return bowl to slow cooker. Cover with lid.
3. Turn slow-cooker on low. Cook for 6 hours or until chicken is tender. Stir in olives, coriander, parsley and lemon. Serve with couscous.