Slow-cooked Moroccan Chicken
8,6 / 10
4 h. 35 min.
- 1 medium chicken (jointed and trimmed)
- ¼ cup olive oil
- 6 shallots (blanched and peeled)
- 6 cloves garlic (crushed)
- 2 sticks cinnamon
- 1 teaspoon cloves
- 1 teaspoon Coriander
- ½ teaspoon Cumin
- 1 teaspoon Saffron
- 1 teaspoon ground Cumin
- 1 teaspoon ground cilantro
- 1 teaspoon Ras el hanout
- 1 tablespoon honey
- 2 cups chicken stock
- 2 tablespoons cilantro (finely chopped)
Suggested variation; add 4 quartered vine tomatoes and the saffron to the slow cooker before cooking.
Rub the chicken pieces with some of the olive oil. Season generously and heat a large frying pan over a moderate heat until hot. Seal the chicken in batches until golden brown in colour all over, moving each completed batch to a slow cooker.
After the chicken has been sealed, reduce the heat under the dish and add the remaining olive oil.
Saute the shallots, garlic and whole spices for 4-5 minutes with a little salt. Add the ground spices, honey and some seasoning, stir well, then add the stock.
Pour everything into the slow cooker and cover with a lid. Cook on a medium setting for 4 hours until the chicken is cooked through. Adjust the seasoning to taste when the chicken is ready and stir through the saffron.
Ladle the tajine into serving bowls and sprinkle with the chopped coriander. Serve immediately.