The Recipes

Slow-cooked chicken

When I have a really long shift at the bar or a long day at work, there's nothing like coming home to food already prepared and making my apartment smell wonderful.  I can't help it - it doesn't matter if I'm coming home late at night, I want a glass of wine and a nicely cooked meal.

This dish combines some of my favorite flavors, once again incorporating my beloved olives and coriander.  (Note to self... buy more coriander!)  You can easily change up the flavors.  A few other notes: I made extra chicken to turn into another dish later this week.  You can also cook this on the stove or in the oven in less than an hour.


Slow-Cooked Chicken

Ingredients:

- 1 bone-in, skin-on chicken breast
- 1 chicken leg and 2 chicken wings (or any parts of the chicken you want)
- 1 large leek
- 1/4 sweet onion, diced
- 2 cloves of garlic, minced
- 1 cinnamon stick
- 2 bay leaves
- 1/4 c. of assorted olives, halved
- 1/2 of a 14.5-oz. can of diced tomatoes
- 1 T. coriander
- 1 T. cayenne
- 1 tsp. cumin
- 2 c. chicken stock
- 1/2 lemon, zested and juiced
- salt
- pepper
- olive oil

Remove the chicken from the refrigerator and bring it to room temperature.  Season it with salt and pepper.

In a large skillet, heat 2 T. of olive oil.  Add the chicken pieces skin-side down.  Cook for 2-3 minutes per side to achieve a golden brown crust.  Set all chicken aside.

When you prepare the leek, cut both ends off and split the stalk lengthwise.  Run the leek under cold water, massaging the pieces, as sand tends to get caught inside the leek.

Combine the leek, onion, garlic, olives, tomatoes, cumin, coriander, and cayenne in a slow cooker. Season with salt and pepper and stir to combine.  Nestle the chicken pieces on top of the vegetables with the cinnamon stick and bay leaves alongside.  Pour in enough chicken stock to come up 3/4 of the way of the meat.  Cover and cook on low for eight hours.

Discard the bay leaves and cinnamon stick.  Plate the chicken with some of the sauce.  Garnish with the lemon zest and juice to brighten it up - some fresh oregano or micro greens would also be great if you have them.