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.

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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.