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

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!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 5 boneless skinless chicken breasts , chopped into bite size pieces
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon mccormick's montreal steak grill seasoning
• 1 teaspoon ground turmeric
• 1⁄8; teaspoon ground cinnamon
• olive oil
• ½ of an onion (White, Yellow or red, your choice)
• 1 cup chicken stock , from a box
• ½ cup raisins (if you want, you can use more)
• ½ cup prune (if you want you can use more)
• couscous (optional, any flavor you want)

Directions:

1. Super Easy:.
2. Olive Oil in pan on high heat.
3. Add chopped onions and sautee a little.
4. Add chicken.
5. Mix a bit.
6. Reduce heat and add all the spices and mix a little.
7. Count to 60 so let the spices warm up a little.
8. After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
9. Cover and simmer for about 15 minutes.
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. 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. ----------------------------------------------------------------------------------------------------.
13. If using a crockpot (slowcooker).
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. Side Dish ideas:.
16. Polenta.
17. couscous.
18. Orzo.
19. pasta.
20. or just by its self.
21. Enjoy!

Reviews

[bitterhill]

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.

[Kenzington]

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!

[Rijaka]

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!