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

READY IN: 25mins
Recipe by BBCFan

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!

Top Review by 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.

Ingredients Nutrition

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 (ideal) 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. Enjoy!

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