Stacey Lamothe: Designs & Creativity

I had my folks over this weekend. We went wine tasting in Grass Valley and came home to the most fragrant, yummy smells coming from the crock pot. What could be more perfect than coming in from a blustery day and having dinner ready?

Moroccan Chicken with Preserved Lemons & Olives

I like alot of seasoning. You can use less of any of the spices.

 I also don’t salt this as the lemons & olives will add saltiness to this dish.

Combine spices in large bowl:

• 2 teaspoons paprika

• 2 teaspoon ground cumin

• 2 teaspoon ground ginger

• 1 teaspoon tumeric

• 1 teaspoon cinnamon

• 1/4 teaspoon freshly ground pepper

 Coat 8 chicken thighs (bone in or not, skin on or not) in seasoning

and let rest while you prep the remaining ingreds.

Prep & Gather the following:

• 3 cloves garlic, minced

• 1 onion, chopped

• The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips

• 1 cup green olives, pitted

• 1/2 cup chicken stock

• 1/2 cup raisins

• 1 lb mushrooms, washed & quartered

Brown the chicken on both sides (in batches) in a fry pan with a healthy amount of olive oil. Meanwhile put onion, garlic, raisins & mushrooms into your crock pot. When you are done browning the chicken place it on top of the veggies in the crock pot.  Top with lemon, olives and chicken stock. Cover and cook on high 4-6 hours or on low for 8 hours.

I served this over garlic mashed potatoes with roasted asparagus. Fantastic!