I went to Marrakech for Christmas a few years ago. I don’t think we had a bad meal the whole time we were there. Each dish was so wonderfully spiced and fragrant, yet not overpowering. This dish reminds me of that holiday. Oh for some sun, sat on a roof terrace, drinking Moroccan mint tea!
I marinaded the chicken overnight, you could probably get away with just toasted the spices in the pan with the chicken, but marinade if you can. I think it enhances the flavour and it always heighten the anticipation of the meal for me.
I love playing around with spices. As a child I loved it when my mum got out her silver spice tin, all those small pots filled with fragrant, colourfulness. I was even more excited when I got my own spice tin!
Moroccan spices blends tend to include: ginger, cinnamon, corainder, allspice, pepper, tumeric, cumin and paprika. Sometimes saffron, cardomon, nutmeg and star anise. The Morrocan spice stalls are amazing! Make your own blend up and try it out.
Here is the chicken marinading overnight…
Browning the chicken in the pan…
The finished meal…
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp cinnamon
- Black pepper
- 600-750g chicken thighs/drumticks - remove the skin.
- 1 tbsp rapeseed/vegetable oil
- 2 onions, chopped
- 4 garlic cloves, crushed
- 6 cloves
- Mixture of vegetables ( I used 2 peppers, 200g cherry tomatoes and 500g mushrooms)
- Mix the spices and rub into the skinless chicken. Cover and leave in the fridge overnight.
- Chop 2 onions and 4 cloves of garlic (I also left this in the fridge overnight to save time the next day).
- Cook the onion and garlic in the oil, add 6 cloves.
- Now add the chicken and brown all over.
- Place in the slow cooker pot and top with chopped vegetables of your choice. I used peppers, cherry tomatoes and mushrooms.
- Pour in 125ml water.
- Cook on high for 5-8 hours or on low if you are leaving it for longer due to the amount of liquid.
- Stir and serve on a bed of couscous.
- Remove the bones if serving small children.