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Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch.—Kathy Morgan, Ridgefield, Washington
This recipe is:
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Nutritional Facts 1 serving (calculated without couscous) equals 435 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 755 mg sodium, 47 g carbohydrate, 6 g fiber, 42 g protein.
Originally published as Moroccan Chicken in Country Woman February/March 2011, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 04, 2013 by Valentina222
This chicken tastes more like Indian food I tried at a local restaurant, but not as good though
Reviewed on Feb. 16, 2012 by studentmel@hotmail.com
Everyone in the family enjoyed it! His parents aren't too fond of spicy food, so it is always wonderful to find a dish that has lots of flavor but isn't too hot for some at the table. I used chicken breasts rather than a whole chicken. Turned out great!
Reviewed on Jan. 17, 2012 by Annessa3
Dee-Lish! easy to prep, just a little chopping which could be done night before. Apricots/spices/onions- a really nice mix. We served over wild rice and froze half. Will definitely do this one again :)
Reviewed on Jan. 11, 2012 by Lori in NC
This was a nice, quick, slow cooker dinner. The spices and dried fruit were a nice flavor, different from the usual chicken dishes. I used 3 large boneless, skinless chicken breasts, and there was easily enough for 5 servings. After the chicken was done, I left the lid off the cooker, and turned it up to high to thicken the sauce.
Reviewed on Jan. 10, 2012 by olddutch
toooo much time to prep / tooo many ingreadeints for only 4 servings - would have to prep the day before / not enough time in the am .before work - BUT aGOOD/ TASTY recipe !!!
toooo much time to prep / tooo many ingreadeints for only 4 servings - would have to prep the day before / not enough time in the am .before work - BUT a
GOOD/ TASTY recipe !!!
Reviewed on Sep. 27, 2011 by bygrace7
Perfect blend of middle eastern crusine; a hit in our home.
Reviewed on Sep. 16, 2011 by Mel_G.
I had never had Moroccan food before, but thought I would give this recipe a try. I really enjoyed it. I halved the recipe (except for the lemon juice, which I accidentally added the full amount) and used boneless, skinless chicken breast. It was really good. The balance of the spices and the sweetness of the fruit really made the dish for me.
Reviewed on May. 20, 2011 by karinavalerie
We used golden raisins and ginger root. This recipe is delicious though, especially with the couscous!!!
Reviewed on Apr. 05, 2011 by Janet Achorn
Tender, tasty and wonderfully filling on top of a good couscous
Reviewed on Mar. 03, 2011 by kobenkyla
This was wonderful! My family loved it. Thankyou :)
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