Charmoula Chicken

Time

Prep 15 min · Cook 45 min · 60 min total

Difficulty

medium

1. 1

   In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.

2. 2

   Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

   5 min
3. 3

   Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.

   1 min
4. 4

   Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.

   20 min
5. 5

   Add coriander, parsley and lemon juice. Make-ahead Option: Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.

6. 6

   Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.

   240 min
7. 7

   Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.

   15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.