Three HawksThe Spices of Life
Rick's Slow Cooker Moroccan Chicken
Rick's Slow Cooker Moroccan Chicken
1 10 lb. bag of chicken leg quarters
1 Large onion
1 cup green olives (drained)
2 preserved lemon
Carrots
1 quart chicken broth
Moroccan Spice Blend
Start with the chicken. Skin, removed visible fat and separate legs from thighs. Coat the chicken liberally with Moroccan Spice Blend
and let rest for half an hour.
Cut onion into eights.
Preserved Lemons: drain, remove seeds and dice.
Slice carrots on the diagonal and cover bottom of crock pot.
Place carrots on bottom of crock pot.
Place a layer of the chicken – fitting pieces snuggly together.
Place a layer of half the onions, olives and preserved lemons.
Place another layer of the chicken – fitting pieces snuggly together.
Top it off with the last half of the onion, olives and preserved lemon.
Add the chicken stock.
Place the lid on the crock pot and set your dial.
Depending on your crock pot – we usually set ours on high till the lid has condensation then turn it down to low for 3-5 hrs. (Our pot will simmer water on low)
Serve over or with rice.
