My husband and I have recently started a tradition that I love- on Sunday afternoon we roast a whole chicken for an early afternoon sunday dinner. So far we’ve made chicken in milk and grecian chicken, wine infused herbs de provence chicken, and we wanted to change things up a bit and try out the package of Pakistani rosebuds we have sitting in our spice cabinet. Rosebuds sound like an odd choice for a savory dish- but they actually pair beautifully with cumin and other middle eastern spices. Rosebuds actually give off a bitter flavor when cooked- and that bitter flavor is magnificent with this slow cooker chicken! We’re balancing cumin, garlic, paprika and rosebuds to make an elegant dish that nobody knows came from a slow cooker.
This Slow Cooker Rosebud Moroccan Chicken is a simple, elegant and perfectly balanced dish that is incredibly delicious!
We don’t usually make chicken in the slow cooker because the skin doesn’t always crisp as well as I’d like. To make sure you get deliciously crispy skin, you need to be sure to dry the chicken fully before placing it in the crock pot. I rub it with paper towels and make sure there is absolutely no moisture on the skin. If your chicken was previously frozen, be sure is is completely thawed, and let it sit on a cooling rack over a baking sheet for about 30 minutes before drying to be sure you’ve given a chance for any extra liquid to find its way out. While these steps aren’t necessary if you aren’t eating the skin of the chicken, it really does help to get a crispy skin in a slow cooker- which is otherwise pretty difficult.
If you’re looking for a good source for the rosebuds- I bought mine from the Savory Spice Shop. They have a beautiful storefront in downtown fort collins- and we were thrilled to see them at the Kendall Jackson Heirloom Tomato Festival serving up delicious bites and representing their Sonoma County shop. You can order rosebuds online here.
- whole roaster chicken
- 1/2 cup garlic cloves
- 1/4 cup rosebuds
- 1 large onion chopped into fourths
- 1 1/2 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- salt and pepper
Add onion and garlic to bottom of slow cooker pan.
Place chicken in slow cooker.
Sprinkle spices over chicken.
Salt and pepper generously.
Add rosebuds over the chicken and through the pan.
Cook on high for 4 hours, until internal temperature reaches 165.
I like to pair this with a simple lemon and mint cous cous for a truly effortless and elegant dinner full of middle eastern flavors. I made this cous cous for the La Crema blog a few months ago- and it continues to be one of our favorite side dishes because it is so simple to make and everyone asks for seconds.