Moroccan Chicken (With Prunes)

READY IN: 40mins
Recipe by MellowMel

Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.

Top Review by Chef PotPie

We really liked this recipe. After I thawed the chicken thighs I had in the freezer, I realized they were only skinned and NOT boned. Note to self: be more descriptive on freezer labels! But who cares?! I just had to cook it longer because of the bones. I also faked the za'atar spice mix, I took my info from many sources and used Dancer^'s blend, but just off the cuff. Served this with Israeli couscous, the only kind we care for, and it was wonderful. I thought there wouldn't be enough spice, without any red pepper being involved, but it's amazing what a cinnamon stick can do after it's cooked in the recipe. Very tasty and spicy. Thanks MellowMel, this one is a keeper!

Ingredients Nutrition

Directions

  1. Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
  2. Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
  3. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
  4. Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
  5. About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

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