Slow-Cooker Moroccan Chicken

Do the days seem to get longer during the holidays? I mean, technically, I know they're shorter (at least in daylight hours) but they seem to drag on. I suppose that's due to the extras on the to do lists: shop for toys for the little ones, order the gloves online for dad, clean the house post-holiday party, send out Christmas cards, send out the Christmas cards I accidently forgot to send out a week ago, bake the fruitcake for Grandpa, search the internet for that perfect Secret Santa gift, etc. etc. etc. Not to mention all the normal, everyday things that don't stop just because it's December! My point? No, it's not to Scrooge-ify your December 17th....it's to explain why coming home to a fabulous meal ready and waiting is the best possible end to our crazy days this time of year. A friend had sent me a recipe for Moroccan chicken that is supposed to cook for about 30 minutes or so--and I thought, "Why not try this slow-cooker style?" So, I changed/added some ingredients, threw it all in a crock pot and crossed my fingers...Well, I'm happy to say it turned out great! And it's a nice change from the 5 chicken dishes that are already in rotation at your house. (It's OK...admit it...) Enjoy!

NOTE: The preserved lemon will have to be made at least a day ahead.

1 whole chicken, cut up OR buy 2 wings, 2 breasts, 2 legs, and 2 thighs with skin
2 Tablespoons extra virgin olive oil
1 Tablespoon Paprika
1 1/2 teaspoon cumin
1 teaspoon tumeric
1 teaspoon dried ginger
1/2 teaspoon cinnamon
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 sweet potato, peeled and cut into 1-inch chunks*
2 zucchini, cut into 1-inch chunks (or about 15 baby zucchini)*
3 carrots, peeled and cut into 1-inch chunks*
2 cloves garlic, minced
1 Tablespoon preserved lemon***
3/4 cup green olives, pitted and sliced
1/2 cup chicken broth
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
Whole Wheat Cous-Cous/Brown Rice

***Preserved Lemon Recipe

*Amendment: These vegetables will be super soft...if you like yours more crisp-tender, just add them the last hour of cooking.

1. Combine spices, salt, and pepper. Sprinkle over chicken pieces.

2. In a large sautee pan, heat olive oil over medium heat. Add chicken pieces. Brown on both sides. (Just brown the skin--we are not looking to cook them here but just to give them a nice brown skin for flavor)

3. Place browned chicken in a crockpot. Add the vegetables and olives. Sprinkle garlic and preserved lemon over the chicken and vegetables. Add chicken broth. Gently with a wooden spoon.

4. Put the slow cooker on low for 6-8 hours (or high for 3-4).

5. When fully cooked, with a slotted spoon, remove all the chicken and vegetables from the container and place in a large bowl. Carefully pour accumulated juices into a gravy separator and pour out all the fat. Return reserved juices to the chicken and vegetables.

6. Prepare couscous or brown rice according to package directions. Serve chicken and vegetables over grains, and sprinkle with cilantro and parsley.

Serves 4.

Printable version here.