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Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives

Andrew Schloss
  • 140 minutes
  • Serves 4

INGREDIENTS

4

lbs Chicken pieces

2 cloves

Garlic

1/4 cup

Italian (flat-leaf) parsley, fresh

1

Lemon, Juice and finely grated zest of

2

Onions

1

Preserved lemon

1 1/2 cups

Chicken broth

1/2 cup

Kalamata olives, pitted

1 tsp

Black pepper, ground

2 tsp

Coriander seed

1/2 cup

Flour

1 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 tbsp

Cumin seed

1/2 cup

White wine

5–6 quart slow cooker