Slow Cooker Chicken Chermoula

We wanted to try a chicken chermoula recipe we could make in the slow cooker, but we could not find a recipe that matched up. So we took a recipe for a slow-cooker lamb chermoula and adjusted for chicken in the proportions we needed. Since we were already playing with fire, we decided to go for a potential complete burnout by incorporating a different recipe for the chermoula paste which we thought looked more to our taste.

The original lamb chermoula slow cooker recipe is here. The other recipe for the chermoula paste we used is here. What follows is what we actually did with parts of each of those recipes. The results were a big thumbs-up from all the guests. (We served the dish over couscous. If we made it again, we think we would use more of the chermoula paste, and we would probably skip the dried apricots (not much added flavor).

Here is the recipe as we put the dish together.

Chermoula Marinade

Ingredients

1 large bunch cilantro

1 handful flat-leaf parsley

4 cloves garlic

2 Tbsp smoked Spanish paprika

1 Tbsp cumin

1 tsp salt, or more to taste

1 tsp ginger

½ tsp cayenne pepper

¼ tsp saffrom threads

3 Tbsp vegetable oil

juice of 1 small lemon

 

Preparation

Mix all ingredients in food processor until herbs are finely chopped.

 

Slow-Cooker Chicken Chermoula

Ingredients

Chermoula paste (from recipe above)

16 chicken thighs, skin removed

1 pkg. dried apricots

2 large onions

10-12 oz. plum tomatoes, halved

1 large bell pepper

4-6 medium carrots

4 cloves garlic, roughly chopped

4 bay leaves

Chicken stock (sufficient to cover ingredients in slow cooker)

Preparation

Cover chicken thighs with chermoula paste in container for marinade. Allow to marinate in refrigerator at least two hours, preferably overnight.

Roughly chop onions, bell pepper, and carrots. Place in bottom of slow cooker. Layer the marinated chicken thighs on top of the vegetables. Add the bay leaves, apricots, tomatoes and garlic atop the chicken thighs. Add chicken stock to cover the ingredients.

Slow cook on low setting for 7 hours or until thighs fall off the bones. Once cooked, add fresh parsley as garnish. Serve with couscous and flat bread.

Serves 6-8.

And here is a picture of the finished product!

Slow Cooker Chicken Chermoula

Slow Cooker Chicken Chermoula

 

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