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Slow-cooker Moroccan chicken

Slow-cooker Moroccan chicken

Total Time
4 hr 25 min
20 min
4 hr 5 min
Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of pearl couscous or brown rice is perfect on the side.


Ground cumin

1¾ tsp

Ground cinnamon

¼ tsp, plus a pinch extra

Ground cayenne pepper

¼ tsp

Chicken thigh, skinless, raw

380 g, (buy 600g chicken thigh cutlets), fat trimmed (see tip)

Olive oil

1 tsp

Brown onion

1 medium, chopped


2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Canned diced tomatoes

1 400g can, (1 x 400g can)

Kent pumpkin

500 g, chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Fresh coriander

1 tbs, (4 small sprigs)

Flaked almonds

2 tbs, toasted


1 medium, wedges, to serve


  1. Combine 1½ teaspoons cumin, cinnamon and cayenne pepper in a small bowl. Season well with salt and pepper. Sprinkle spice mixture over chicken. Transfer chicken to a 4.5 litre (18-cup) slow cooker.
  2. Heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic, ginger, remaining cumin and extra cinnamon, and cook, stirring, for 30 seconds or until fragrant. Season with salt and pepper.
  3. Stir in tomatoes and bring to the boil. Add to slow cooker with pumpkin and chickpeas and stir to combine. Cook, covered, on high for 2 hours (or low for 4 hours). Sprinkle with coriander and almonds. Serve with lime wedges.