Chicken Marrakesh

Prep Time: 15 min
Cook Time: 4 hr
Serves: 4

Far from a blah work day dinner, this slow-cooker meal can be put together in the morning while the coffee’s brewing or the night before and refrigerated. The most time consuming part? Measuring out the spirited spices. The soul-soothing results, my dear, will definitely whisk you away to the Kasbah.


1 cup (250 mL) orange juice
1 cup (250 mL) chicken broth
3 tbsp (45 mL) cornstarch
1 tbsp (15 mL) honey
1 tbsp (15 mL) cumin, ground
2 tsp (10 mL) paprika
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
1 tsp (5 mL) salt
8 bone-in chicken thighs
8 bone-in chicken drumsticks
4 bone-in chicken breasts
1 onion(s), small, chopped
2 cups (500 mL) baby carrots
1 cup (250 mL) squash, cut into 2 inch (5 cm) pieces
1 cup (250 mL) green olives, preferably wine cured
1 cup (250 mL) mixed olives, preferably wine cured


1 Turn the slow cooker to high. Pour in orange juice or chicken broth. Add the cornstarch and stir until dissolved and no lumps remain. Stir in the honey. Measure in the spices and stir to blend.
2 Pull the skin off the chicken and discard. Trim off excess fat. Place chicken in the spice broth and turn until richly coated. Position pieces bone-side up and push down in the broth. Chop the onion and scatter overtop. Use the back of a spoon to push onion into the broth. Scatter carrots on top. Pit and coarsely chop the olives and stir in.
3 Cook on high for a maximum of 4 hours. Stir if you can after 3 hours so the carrots become immersed in the sauce.