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A combination of several spices and herbs gives this savory Moroccan- style chicken great flavor. Stir in the olives near the end of the cooking time so that they don’t get too soft. Couscous or rice is the perfect ac- companiment. Serves 4 to 6 •4 pounds bone-in chicken breasts, legs, and thighs (legs and thighs skinned if you like) •Salt and freshly ground pepper •2 tablespoons olive oil •1 medium onion, chopped •2 garlic cloves, minced •2 teaspoons freshly grated ginger •1 teaspoon ground cumin •1 teaspoon Spanish smoked paprika •¼ teaspoon ground cinnamon •¼ teaspoon ground turmeric •¼ cup chicken broth or vegetable broth •1 cup small pitted green olives, drained •½ cup chopped fresh cilantro or mint
Spray the insert of a large slow cooker with nonstick cooking spray. Sprinkle the chicken with salt and pepper to taste. Place the pieces in the slow cooker. In a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until slightly softened. Add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and broth and bring to a simmer. Cook for 5 minutes more. Pour the mixture over the chicken. Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone. Rinse the olives and drain well. Add the olives to the cooker and cook for 30 minutes more. With a slotted spoon, transfer the chicken and olives to a serving platter. Cover and keep warm. Pour the liquid into a small saucepan. Bring to a simmer and cook until slightly reduced. Taste for seasonings. Spoon the sauce over the chicken. Sprinkle with the herbs and serve hot.
The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone
picture By Brebca
