Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine Recipe
    Lost? Site Map

    Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine

    Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine. Photo by melonsugar

    1/2 Photos of Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    BBCFan's Note:

    Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Super Easy:.
    2. 2
      Olive Oil in pan on high heat.
    3. 3
      Add chopped onions and sautee a little.
    4. 4
      Add chicken.
    5. 5
      Mix a bit.
    6. 6
      Reduce heat and add all the spices and mix a little.
    7. 7
      Count to 60 so let the spices warm up a little.
    8. 8
      After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
    9. 9
      Cover and simmer for about 15 minutes.
    10. 10
      Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
    11. 11
      If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
    12. 12
    13. 13
      If using a crockpot (slowcooker).
    14. 14
      Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
    15. 15
      Side Dish ideas:.
    16. 16
    17. 17
    18. 18
    19. 19
    20. 20
      or just by its self.
    21. 21

    Ratings & Reviews:

    • on January 31, 2011


      We live out in farm country and we have no quality restaurants outside of the town steakhouse. The flavors of this dish are so unique compared with our typical American cooking I felt like I was eating at a fine-eating ethnic restaurant! (Okay...I don't get out too often.) Wonderful flavor!

      My only problem was with the time in the crockpot. I work in town and spent 8 hours letting it simmer unchecked/unstirred. Even though I added twice the broth, the chicken was still dry and disintigrated into a texture similar to pulled pork. I recommend cooking this for the first time on a day where you'll be home to keep tabs. Still, I served it over the couscous and it was the best new recipe that I've made for a long while.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2010


      This was superb! I forgot the chicken broth so what I did instead is rough chop about 2 roma tomatoes and throw them in with a splash of water (since tomatoes are very traditional for these) and it was GREAT! I served with boxed cous cous and Naan bread. Got rave reviews from my boyfriend. Thank you for sharing it! I will be making it often!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2011


      I made this, froze it, then thawed and put it in the crockpot on high for 5 hours. At 3 hours I put in 4 thin sliced carrots, one sliced zucchini, and 1 diced green pepper. I served it over brown rice for a one dish meal and it was a hit! It's not too hot, just right!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.2
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 1.1 g
    Cholesterol 96.2 mg
    Sodium 264.2 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 3.9 g
    Sugars 20.7 g
    Protein 34.7 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes