Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe.

Ingredients Nutrition

Directions

  1. Season the chicken and fry in the oil until browned, remove from the pan.
  2. Fry the onions until soft and then add the rest of the ingredients, except stock and parsley, and fry for another 2 minutes.
  3. Mix with the chicken and put it all in the crock-pot.
  4. Pour over the stock and cook on low for 4 to 6 hours, depending on your crockpot.

Reviews

Most Helpful

A delicious recipe Pets. I love spicy food and hot food. I found that this recipe has a wonderful well-balanced mixture flavours. What we really liked was that the flavours went right into the bones of the chicken bones. My family seat at the table sucking on the bones and then they went back for seconds. This is a lovely aromatic tasty meal and it is very easy to prepare. Thank you for posting it for us Zaarians and I hope that this recipes attracts a lot of 5 stars because it deserves it.

Chrissyo February 08, 2003

I've never made Indian or Moroccan cuisine before and have been wanting to try some. This turned out to be the perfect recipe to try. It was easy, ingredients were easy to find here, and the taste was subtle and not overpowering. The aroma in the house was unbelievably wonderful during the two hours it was in the oven. The meat was fall off the bone tender. DH (who insists he will never eat anything with curry powder - He,he,he...)pronounced it a five star. Thanks for this delicious recipe.

PanNan January 19, 2003

This was another recipe that I have been meaning to make.Thanks to all the herbs and spices you sent me...I made it ! This was so good Annelies! The house smelled wonderful!! We both love spicy foods and this was just right . I made it with chicken thighs and served it with basmati rice and vegetables.

** Poppy ** October 30, 2003

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