If you’re just visiting my blog for the first time you may not know that I was born in Morocco. I felt it was only natural that I learn to make at least one authentic Moroccan dish and I knew I wanted to make Moroccan lemon chicken. I remember having this when I went to visit my aunt in Virginia Beach and it was delicious. She also made it in a crockpot which makes my life so much easier. I experimented with the recipe several times and added in my own touches until it was perfect. This is as authentic as it gets and full of flavor. I also use preserved lemons which are lemons that are jarred in a brine and used in many Moroccan recipes. I like to make this recipe in the morning and then by the time I get home its perfect. You can then enjoy it over basmati rice or couscous.

 

 

Moroccan Lemon Chicken Slow Cooker Recipe

Ingredients

  • Package of Skinless Chicken Thighs
  • 1 fresh grated ginger
  • 2 cloves chopped garlic
  • 1 small yellow onion chopped
  • 1 large Russell Potato cubed
  • 1 cup fresh peas or frozen
  • 2 Carrots cubed or small bag of Baby Carrots
  • 1/4 cup Olive Oil
  • Juice of 1 large Lemon
  • 2 tsp Salt (I prefer Himalayan Pink Salt for its mineral content, read more about the benefits here.)
  • 1 tsp Paprika
  • 1/2 tsp Cinammon
  • 1/4 tsp Black Pepper
  • 1/4 tsp Tumeric
  • 1/4 tsp Cumin
  • dash of Cayenne according to spice preference
  • 1 cup of Chicken or Vegetable stock (I like Trader Joe's Vegetable Stock)
  • 2 preserved lemons diced small
  • 2 cups large green olives sliced or diced
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup fresh chopped parsley

Instructions

  1. In a large bowl add the chicken, spices, lemon juice, oil and marinate in the fridge for several hours or overnight.
  2. Take out the crock pot insert and add the potato's to the bottom, then the carrots, and top with the chicken.
  3. Then add the onions, broth and set the crock pot on low heat for 6-7 hours (never lift the lid).
  4. 30 minutes before its finished you can start your rice or couscous
  5. 10 minutes before the rice is finished and once the chicken is tender, add the Olives, Peas, Preserved Lemons, and Fresh Herbs.
  6. Let simmer with the top open for an additional 10 minutes. You can give a little taste and add more salt or lemon juice if needed.
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I also found these adorable small Tagines at Home Goods for only $5 each. What a score! They add the perfect final touch to complete a perfect Moroccan lemon chicken dish!

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