Nigella Lawson’s Slow-Cooker Moroccan Chicken Stew

Yield: 8 servings
Calories: 383
Theme: Dinner

This dish takes two minutes to prepare and four hours to make. During those hours you can do some chores, laundry, or just relax and read a book. Meanwhile the stew will cook into a filling and delicious dish full of flavor.


  • 8 chicken thighs, skin on and bone in
  • 1 onion, finely chopped
  • 2-3 preserved lemons, roughly chopped
  • 3 cups chickpeas, home-cooked or drained from cans
  • 2 tsp cumin seeds
  • 1 tsp ground ginger
  • 1-2 cinnamon sticks
  • 1/4 tsp saffron threads
  • 2 cups chicken broth
  • 1 cup green olives, pitted
  • pinch fresh cilantro, chopped


1. Put everything in the slow cooker and cook on low for 4 hours.


2. Once the stew is ready, remove slow cooker from its base and let stand for 10-15 minutes with the lid off.


3. Discard the skin and bones and shred the chicken. Scatter with cilantro and place in a warm bowl to serve. 

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This recipe was recently featured in The Truth About Zero Calorie Foods.

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