I’ve been using my slow cooker a lot lately. So much so that MarocBaba finally said to me at the end of last week, “Ok enough with that machine now!” It makes my life so much easier, and I am rarely disapointed. Not to mention the kids have not rejected a single meal. When I have combed the internet for new freezer and slow cooker meal ideas I found a few things that were troubling;
- There’s a lot of slow cooker soup recipes. If I served soup as a meal I’d get a lot of sad faces.
- Lots of freezer meals include pasta, something we eat very little of.
- Pork, lots and lots of pork.
There are some Moroccan tajines that I’ve tried in the slow cooker and while the taste is ok, the sauce doesn’t reduce and have the same flavor. I’ve always wanted to take Middle Eastern and Moroccan recipes and make them even easier. A few weeks ago, I received a copy of Faith Gorsky’s An Edible Mosaic as a part of a program I’m working on with 5 other food bloggers and Kitchen PLAY. Over the next two months we’ll be doing a lot of fun things and hope you’ll join us by:
- trying the recipes with us;
- commenting on posts;
- posing questions to the author during our Facebook forum later in December;
- take part in our Cook, Tweet and Eat in January (details to be announced);
- tell your readers, fans and followers about An Edible Mosaic and this Kitchen PLAY program;
- Add An Edible Mosaic to your wish list (or heck, just go out and buy it!)
So all that being said, Faith’s recipe for shwarma encouraged me to take on a slow-cooker version. Traditionally the chicken is spit roasted and shaved to fill a sandwich. I have neither a spit nor the patience to slow roast and shave it. Shwarma in the slow cooker is delicious and won’t make you sweat all day tending the meat.
- 3-4 chicken breasts
- 1 tsp sumac
- 1 tsp each salt and pepper
- 1/2 tsp turmeric
- 1 1/2 Tbsp cumin
- 3 cloves garlic chopped finely
- 1 Tbsp ginger
- 1 tsp coriander
- 1/2 tsp cardamom
- chili pepper (to taste, add more if you like heat, omit if you don’t)
- juice of 1 lemon
- 1 Tbsp vegetable oil
1. Trim chicken breasts of any excess fat. Place in a bowl and add the sumac, salt and pepper garlic, turmeric, coriander, cumin, ginger, cardamom and chili pepper (optional).
2. In the bottom of your slow cooker add the vegetable oil and add the chicken.
3. Pour the lemon juice on top and add enough water to almost cover the chicken.
4. Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving
5. A few minutes before eating, transfer the chicken and liquid to a large pan. Shred the chicken with forks, and turn the heat to high.
6. Watch the chicken as the liquid reduces. You will want all of the liquid to be reduced, and the chicken to just slightly begin drying up. At this point it’s done.
Serve the shwarma in warm pita bread (you can also try this fantastic recipe for gluten free wrap bread I found!) Condiments you may want to also include are Arabic garlic mayonaise, lettuce, tomatoes, pickles and other mezze style dips.
I hope you’ll love this recipe as much as my family did!
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