- 1 tablespoon cumin seed
- 2 teaspoons coriander seed
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pounds chicken pieces, or 1 cut-up chicken, skin removed
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- Juice and finely grated zest of 1 lemon
- 1 preserved lemon, homemade or purchased, finely chopped
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 cup pitted kalamata olives
- 5–6 quart slow cooker
- Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
- Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
- Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
- Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
- Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.