North African Chicken in the Slow Cooker

Guys, you’ll love this dish! It is has olives, preserved lemon and fruit in it. It’s flavorful, unique and made in the slow cooker. I’ve been making this dish for years but for some reason never posted the recipe. It's been a favorite because it's not only delicious but it's also meal prep friendly and freezes perfectly. It also gets better as it sits, making leftovers a true delight. The spice mixture is balanced and beautiful. While I'd love to describe the flavors, it's hard for me to do because they’re not typical for the way most Americans cook. The best I can do is say if you like Ethiopian food, you'll enjoy this. Using fruit in savory preparations isn't common in the United States but I think it should be! If you're a multi-cultural foodie, I urge you to try it.

This recipe calls for preserved lemon. Preserved lemons can be traced back to the 11th century. A recipe for them dates back to the 12th century when Egyptian physician, Ibn Jumay, makes them. That recipe is still pretty much the same today! If you’re a fan of lemons, I encourage you to give them a try. They’re widely used in Tunisian, Algerian and Moroccan cuisine but are also used in India and elsewhere. I’d describe preserved lemons as “lemon umami”. You can use preserved lemons anywhere you’d use fresh lemons and since they’re preserved they keep for at least 6 months in your fridge!

RECIPE SUSTITUTIONS:

Instead of preserved lemon use 1 lemon, sliced. I highly recommend obtaining preserved lemon though. They keep for at least 6 months in the refrigerator. Below is another recipe using preserved lemons so that you have other uses for them.
I recommend coating your slow cooker with cooking spray to avoid anything sticking.
If you don't like raisins, substitute with dried apricots.
If you don't like olives, try capers but use less; however, olives really add flavor to this dish.
I serve this with cauliflower rice and to balance the plate, have a vegetable on the side. White rice or couscous is a great idea.

RECIPE

Per serving [with my substitutions]: 321 cals | 16.5 F | 9.5 C | 32.4 P | 4.9 S

In MFP under NJFV North African Chicken

1 medium onion, diced

20 ounces skinless chicken thighs

1 tbs minced fresh cilantro

Spice Blend

1 tsp ground turmeric

1 tsp paprika

1 tsp sea salt

1/2 tsp freshly cracked pepper

1/2 tsp ground cinnamon

1/2 tsp chili powder

1/2 cup raisins [preferably golden but I used the dark ones]**

1/2 cup pitted green olives***

1/2 preserved lemon, finely chopped*

2 garlic cloves, minced

1/2 cup no sodium chicken broth

Spray the bottom and lower sides of a slow cooker with olive oil cooking spray.
Add the onion and spritz lightly with olive oil cooking spray. Place chicken thighs on top.
In a small bowl combine the spice blend.
Sprinkle the chicken with cilantro and then the spice blend.
Add the raisins, olives, preserved lemon and garlic.
Slowly add chicken broth to bottom of the slow cooker, avoid the chicken so you don’t wash the spices off.
Cover and cook on low for 4-5 hours or until tender. It can cook longer.

Serve with rice or couscous.

**If you don't like raisins, I've successfully substituted apricots.
***If you don't like olives, try using capers; however, olives really add flavor to this dish