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Crockpot Moroccan Chicken


This braised chicken dish is stupid easy to make but thanks to the mix of spices tastes incredibly complex. We love this spooned over cauliflower, but it would also be delicious over rice, couscous, quinoa, or whatever grain you have on hand; just make sure to eat it with something that will soak up the lovely juices.

Serves 4-6

8 boneless, skinless chicken thighs

1 medium yellow onion, cut in half then thinly sliced

¼ cup olive oil

1 ½ teaspoons kosher salt

1 large pinch saffron

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground paprika

4 garlic cloves, finely sliced

1-inch piece ginger, peeled and minced

¼ cup chopped cilantro stems

1 preserved lemon, flesh discarded and skin thinly sliced

½ cup pitted green olives

1 cup low-sodium chicken stock

1. Place all ingredients except chicken stock in the crockpot and use your hands to mix everything together, making sure the chicken is evenly coated in the salt and spices. Add the chicken stock, set the crockpot to the slow cook low setting, and cook for 6 hours.

2. Use 2 forks to shred the chicken and serve over couscous or cauliflower couscous.