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

Recipe by BBCFan
READY IN: 25mins




  • Super Easy:
  • Olive Oil in pan on high heat.
  • Add chopped onions and sautee a little.
  • Add chicken.
  • Mix a bit.
  • Reduce heat and add all the spices and mix a little.
  • Count to 60 so let the spices warm up a little.
  • After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
  • Cover and simmer for about 15 minutes.
  • Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
  • 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.
  • ----------------------------------------------------------------------------------------------------.
  • If using a crockpot (slowcooker).
  • 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.
  • Side Dish ideas:
  • Polenta.
  • Enjoy!