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Slow-cooker Moroccan Chicken Stew

Sunday, 28 February 2016 00:00  by Yolanda F.

morrocan chicken imagery

I love chicken for its versatility and its ability to save the crisis of what to make for dinner and adapt it to whatever flavors we may be craving. But I don’t love its link to inflammatory diseases, such as arthritis.

The good news is that organic, cage-free chicken with the skin removed is a healthy way to go, according to Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid. He also says organic dairy products should be used in moderation and the best eggs to eat contain omega-3 enriched eggs (made by feeding hens a flax-meal-enriched diet), or organic eggs from free-range chickens.

In nurturing and nourishing your body, Dr. Weil, the author and world-renowned leader and pioneer in the field of integrative medicine, also recommends eating the herbs found in this dish, ginger and cinnamon, as well as garlic and turmeric to decrease inflammation.


  • 8 chicken thighs, skin on and bone in (preferably organic, cage-free chicken boneless and skinless)
  • 1 onion, peeled and finely chopped
  • 2-3 preserved lemons (depending on size), roughly chopped
  • 3 cups chickpeas, home-cooked or drained from cans or jars
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground ginger
  • 1 long or 2 short cinnamon sticks
  • Pinch (1/4 teaspoon) saffron threads
  • 2 cups chicken broth
  • 1/3 cup golden raisins
  • 1 cup (approx. 3 ounces) pitted green olives
  • Chopped fresh cilantro, to serve


Put all ingredients into the slow cooker set on low for 4 hours. When the stew is ready, remove the slow cooker from its base and let the stew stand for 10 to 15 minutes with the lid off, before shredding the chicken. Discard the skin and bones if using. Place in a warm bowl to serve and scatter with cilantro.

Source: Simply Nigella: Feel Good Food by Nigella Lawson

Last modified on Sunday, 28 February 2016 03:36

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