Slow-Cooker Moroccan Chicken Stew

Really enjoyed this recipe but made a few tweaks and would change it slightly in the future.. I didn’t have saffron. I think next time I would use ground cumin as opposed to cumin seeds as I feel that would give better flavour. I don’t think the chicken needs to be shredded. I used boneless thighs and thought the flavours were nice. Also used black olives instead of green. I did add some turmeric to give it colour. Overall very nice but watery. Almost a soup than a tagine. I would recommend taking some time to burn off some of the water in the future or adding some cornflour to thicken the sauce. But on the whole flavours were very nice and comforting

Nigella advocates using bone-in skin-on chicken thighs but one reviewer used skinless thigh fillets and was happy with the results. I used chicken breast pieces and the dish was yummy. Used only one can of chickpeas and added mushrooms and courgettes (courgettes probably not best choice as they mushed down a bit).