Slow Cooker Chicken with Lemon and Olives

A zesty Moroccan-style chicken dish slow-cooked with potatoes, olives, and ras el hanout spices for a tender, flavorful meal.

Healthy Chicken Dinner High Protein Slow Cooker

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

28.1g

per serving

112.2 g total

Fat

39g

per serving

155.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

370

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

to serve

Greek-Style Yogurt

Fruits

piece

Lemon

unwaxed

Liquids

400

Chicken Stock

good quality

Meat

piece

Chicken Leg

whole, each slashed four times on the skin side

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

fat, crushed

tbsp

Ras-El-Hanout Spice Mix

handful

Flat leaf Parsley

fresh

OilsFats

Vegetable Oil

Olive Oil

from the olive jar

Other

Honey

clear

Vegetables

500

Potato

halved then cut into 5cm chunks

piece

Onion

sliced

Green Olive

stone-in, in extra virgin olive oil

Method

Place potatoes and onions in a slow cooker and season with salt and pepper.

Drizzle with honey, scatter with chopped parsley, and serve with yogurt.

Cover and cook on low for six hours until the chicken is tender.

Top with lemon slices, 85g olives, and 15ml olive oil.

Stir in the lemon juice and 400ml stock, bring to a boil, and pour over the chicken.

Fry the zest, garlic, and ras el hanout in the pan juices for 1 minute.

Grate the lemon zest, slice a few rounds, and juice the remaining fruit.

Brown the seasoned chicken legs in vegetable oil for 5 minutes per side then place on the vegetables.