Nigella Lawson's Slow-Cooker Moroccan Chicken Stew 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.Watch The Video
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. 8
