Menu Enter a recipe name, ingredient, keyword...

Slow Cooker Moroccan Chicken Stew


This incredibly fragrant stew can also be prepared on the stove in a soup pot. Simply add an additional 11/2 cups (375 mL) of chicken stock to the recipe and simmer over medium-low heat for 1 1/2 to 2 hours.
Home Hardware, Anna Olson Recipe

Google Ads
Rate this recipe 4.4/5 (10 Votes)
Slow Cooker Moroccan Chicken Stew 1 Picture


  • Moroccan spice blend:
  • Serves 4 to 6
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) sweet paprika
  • 3/4 tsp (4 mL) ground cinnamon
  • 3/4 tsp (4 mL) ground black pepper
  • 1/2 tsp (2 mL) ground allspice
  • 1/4 tsp (1 mL) ground cloves
  • Chicken stew:
  • 28 oz (796 mL) 1 can diced tomatoes
  • 1 1/2 cups (375 mL) chicken stock
  • 1 small onion, peeled and diced into 1-inch pieces
  • 2 medium carrots, peeled and diced into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 lemon, cut into quarters
  • 1/2 cup (125 mL) raisins
  • 2 tbsp (30 mL) honey
  • 2 bay leaves
  • 2 tbsp (30 mL) olive oil
  • 2 lb (900 g) 1 chicken, cut into pieces (leave bones in)
  • 19 oz (540 mL) 1 can chickpeas, drained and rinsed
  • 2 cups (500 mL) fresh or frozen cauliflower florets
  • salt


Adapted from file


Step 1

For the spice blend, stir all of the spices together and set aside, or store in an airtight container until ready to use.
Add the diced tomatoes, chicken stock, onion, carrots, parsnip, lemon, raisins, honey and bay leaves to the slow cooker and stir. Heat a large sauté pan over medium-high heat and add olive oil. Toss the cut up chicken with the Moroccan Spice Blend to coat. Sear the chicken pieces until nicely browned and then add them to the slow cooker. Spoon a little of the vegetable mixture over top of the chicken then cook, covered, for 21/2 to 3 hours on the high setting or 5 to 6 hours on the low setting. Check that the internal temperature of the chicken (at the centre of the largest piece) reaches 180°F (82°C). Approximately 30 minutes before the dish is done, add chickpeas and cauliflower. Remove lemon wedges and bay leaves, then season to taste and serve. If you wish to thicken the sauce, whisk in 11/2 tbsp (22 mL) cornstarch mixed with 2 tbsp (30 mL) cold water and stir until a simmer is returned.
Plating suggestion: Serve this stew in a bowl over cooked couscous and sprinkle with toasted, sliced almonds.

Review this recipe