Active Time

　　20 minutes

　　Total Time

　　2 to 3 hours on high, 4 to 6 hours on low

　　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.

　　

Ingredients

Serves 4–6

　　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

　　

Special Equipment

5–6 quart slow cooker

　　

Step 1

Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.

　　

Step 2

Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.

　　

Step 3

Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).

　　

Step 4

Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.

　　

Step 5

Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

　　Cooks' Note

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

　　From Art of the Slow Cooker: 80 Exciting New Recipes. Copyright © 2008 by Andrew Schloss. Reprinted with permission from Chronicle Books.Buy the full book from Amazon.