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

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!

• Ready In: 25 mins
• Serves: 5

Ingredients

• 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
• 1⁄2  of an onion (White, Yellow or red, your choice)
• 1  cup  chicken stock, from a box
• 1⁄2 cup raisins (if you want, you can use more)
• 1⁄2 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 (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!