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    You are in: Home / Recipes / Moroccan Chicken Stew, Crock Pot Recipe
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    Moroccan Chicken Stew, Crock Pot

    Moroccan Chicken Stew, Crock Pot. Photo by Debbwl

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Annacia's Note:

    Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

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    Units: US | Metric


    1. 1
      In a 5- to 6-quart slow cooker place carrots and onions.
    2. 2
      Sprinkle chicken with 1/2 teaspoon salt.
    3. 3
      Add to cooker; top chicken with raisins and apricots.
    4. 4
      In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
    5. 5
      Add to cooker.
    6. 6
      Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
    7. 7
      Serve in bowls with couscous.
    8. 8
      Sprinkle with nuts.
    9. 9
      Garnish with cilantro. Serves 4.

    Ratings & Reviews:

    • on January 22, 2008


      Throw Moroccan in the name of a recipe and I'll bite. And this time every morsel was delectable. I let mine cook for three hours on high and another three hours on low. If you have the option choose the longest possible cooking time as it allows for the fragrant sauce to develop - melting in the apricots and onions. I cut my carrots into sticks so that the would not become over cooked. Two small suggestions which make this simply sublime: I would cut the amount of tomato paste by 1 or 2 tablespoons, especially if you are using the shorter cooking times. At 4 hours, it still dominated the other flavors and only mellowed after additional cooking. My other change would be to change up the amount of dried fruit to 2/3 cup apricots and 1/3 cup raisins. The former do double duty as a component in the sauce as well as an item in the stew itself. Thank you for a wonderful recipe.

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    • on October 19, 2009


      This was phenomenal! The aroma when I returned home from work made the mouth water. My family does not like cous cous so I served with rice. I had to refrain from licking the plate! Next time, I'll add another onion and some more carrots. The onions virtually carmelize. Thanks so much for posting - this is definitely a keeper!

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    • on September 07, 2008


      Oh man, this was delicious. I was especially delighted to have found such a tasty recipe that was a bit out of the norm. I served it with brown rice instead of couscous and the raisins were mixed with dried cranberries, since that's what I had at home. My only other comment is that I made this in my 3 qt. cooker with no problems, so you definitely don't need a 5-6 qt cooker to make it. Thanks for posting it! :)

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    Read All Reviews (16)


    Nutritional Facts for Moroccan Chicken Stew, Crock Pot

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.6
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 1.0 g
    Cholesterol 68.9 mg
    Sodium 516.6 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 5.8 g
    Sugars 27.0 g
    Protein 26.8 g

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