Moroccan-style chicken (slow cooker)

Ingredients

• 900g chicken thigh fillets, boneless and skinless
• 1/2 teaspoon kosher salt
• 1 red onion, roughly chopped
• 3 cloves garlic, minced
• 1 cup pitted green olives
• 1/2 cup raisins
• 1/2 fresh lemon, thinly sliced (or 2 preserved lemons)
• Fresh coriander or parsley for garnish

For the spice mix (or use 2 1/2 tbsp Ras el hanout spice mix)

• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp crushed fennel seeds
• 1/8 tsp nutmeg

Method

1. Sprinkle the salt over the chicken thighs. Let them sit while you prepare the other ingredients.
2. Mix the spices in a small bowl — the paprika, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, allspice, crushed fennel seeds, and nutmeg.
3. Place chopped onions at the bottom of a slow cooker bowl. Layer the chicken thighs on top of the onions. As you layer the chicken thighs, sprinkle them all over with the spice mix. (Use all of the spice mix.)
4. Add the garlic, green olives, raisins, and lemon slices.
5. Cook on the high setting of the slow cooker for 2 to 2 1/2 hours, or 4 to 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, stir so that the lemons olives and raisins get mixed into the liquid. The chicken is done when it is fall-apart tender and all juices run clear.
6. Serve with couscous or rice. Garnish with fresh coriander and/or parsley.