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

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 13
• 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!

Reviews

[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! <br/><br/>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.

 

[Kenzington]

This was superb! I forgot the chicken broth so what I did instead is rough chop about 2 roma tomatoes and throw them in with a splash of water (since tomatoes are very traditional for these) and it was GREAT! I served with boxed cous cous and Naan bread. Got rave reviews from my boyfriend. Thank you for sharing it! I will be making it often!

 

[Cherylcm]

I made this, froze it, then thawed and put it in the crockpot on high for 5 hours. At 3 hours I put in 4 thin sliced carrots, one sliced zucchini, and 1 diced green pepper. I served it over brown rice for a one dish meal and it was a hit! It's not too hot, just right!

 

[SolightlyUK]

Easy and tasty! I made mine in the crockpot and it worked great -- the spices are absolutely delicious. I did not use the oil and I used dried apricots instead of the other dried fruit suggested because that's what I had. I served mine over couscous. I didn't have any problems with dryness that others had. Will make again!

 

[busy mom of boys]

The best. I miss Moroccan food so much since I moved back from Chicago. Try it.