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Slow Cooker Moroccan Chicken Stew with harissa

Slow Cooker Moroccan Chicken Stew with Harissa

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Moroccan, North African
Servings 6 generous portions

Equipment

  • Slow Cooker (5 to 6 quarts) This is essential for getting that low-and-slow flavor development. If you don’t have one, you can use a Dutch oven and simmer on low heat for several hours on the stove or in the oven.
  • Skillet To sear the chicken before slow cooking. Adds flavor, but can be skipped if you're in a hurry.
  • Chef’s knife and cutting board For prepping your vegetables and meat.
  • Measuring spoons and cups Precision counts with spices!
  • Wooden Spoon or Spatula To stir the aromatics and coat the chicken.

Ingredients
  

For the Chicken

  • 2 lbs boneless skinless chicken thighs (or use drumsticks for more traditional flavor)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Vegetables & Aromatics

  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 3 carrots peeled and cut into thick coins
  • 2 small Yukon Gold potatoes cubed
  • 1 red bell pepper diced
  • 1 can 14 oz diced tomatoes (with juices)
  • 1/2 cup dried apricots halved
  • 1 can 15 oz chickpeas, drained and rinsed

Spices

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika

Other Ingredients

  • 2 tablespoons harissa paste adjust to taste
  • 2 cups chicken broth
  • Juice of 1 lemon
  • 1 tablespoon honey optional, for a touch of sweetness
  • Fresh cilantro or parsley chopped (for garnish)

Instructions
 

Season and Sear the Chicken

  1. Season the chicken thighs with salt and pepper. In a hot skillet over medium-high heat, add olive oil and brown the chicken for 3-4 minutes per side. This step locks in flavor and adds depth to the stew, but if you're short on time, you can skip it and add the raw chicken directly to the slow cooker.

Build the Base

  1. Layer the chopped onion, garlic, carrots, potatoes, and bell pepper in the bottom of the slow cooker. Scatter the halved dried apricots and chickpeas over the vegetables. Add the seared chicken on top.

Mix the Flavor Bomb

  1. In a bowl, mix the harissa paste, cumin, coriander, cinnamon, turmeric, ginger, smoked paprika, chicken broth, diced tomatoes (with their juices), lemon juice, and honey. Stir well to combine.

Slow Cook to Perfection

  1. Pour the harissa-spice mixture over everything in the slow cooker. Cover and cook on low for 6 hours until the chicken is tender and the flavors have melded beautifully.

Final Touch

  1. Taste the stew and adjust salt or lemon juice as needed. If you'd like it spicier, stir in a little more harissa at the end. Garnish with freshly chopped cilantro or parsley just before serving.