Name: Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives
Cook time: 20 minutes
Total time: 2 to 3 hours on high, 4 to 6 hours on low
Yield: Serves 4–6
Ingredients: 1 tablespoon cumin seed; 2 teaspoons coriander seed; 1/2 cup flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 4 pounds chicken pieces, or 1 cut-up chicken, skin removed; 2 tablespoons extra-virgin olive oil; 2 onions, chopped; 2 cloves garlic, minced; 1/2 cup white wine; 1 1/2 cups chicken broth; Juice and finely grated zest of 1 lemon; 1 preserved lemon, homemade or purchased, finely chopped; 1/4 cup chopped fresh Italian (flat-leaf) parsley; 1/2 cup pitted kalamata olives; 5–6 quart slow cooker

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Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, this chicken stew produces a heady effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

Cooks' Note

Editor's note: This article has been updated as a part of our archive repair project.

Recipe notes

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