Slow-Cooked Moroccan Chicken Recipe
Slow-Cooked Moroccan Chicken Recipe photo by Taste of Home
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Slow-Cooked Moroccan Chicken Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 4 servings


  • 4 medium carrots, sliced
  • 2 large onions, halved and sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
  • 1/2 teaspoon salt
  • 1/2 cup chopped dried apricots
  • 1/2 cup raisins
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon pepper
  • Hot cooked couscous

Nutritional Facts

1 serving (calculated without couscous) : 435 calories, 9g fat (3g saturated fat), 110mg cholesterol, 755mg sodium, 47g carbohydrate (27g sugars, 6g fiber), 42g protein.


  1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
  2. Cook, covered, on low 6-7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.
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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greatwithoutgluten User ID: 6330173 263948
Reviewed Mar. 26, 2017

"My family enjoyed this recipe. I liked the sweetness the fruit brought to the dish."

TheTallEntree User ID: 7462142 248351
Reviewed May. 18, 2016

"This is a regular at our house. It always receives rave reviews! Great way to spice up boring chicken beasts."

Shoes58 User ID: 2519954 195678
Reviewed Jul. 29, 2013

"used leg quarters and this recipe came out beautifully. next time will increase heat level just a little with chile or cayenne."

Valentina222 User ID: 7068096 116761
Reviewed Feb. 4, 2013

"This chicken tastes more like Indian food I tried at a local restaurant, but not as good though"

[email protected] User ID: 2660827 116751
Reviewed Feb. 16, 2012

"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!"

Annessa3 User ID: 5639368 116759
Reviewed Jan. 17, 2012

"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 :)"

Lori in NC User ID: 5513697 110959
Reviewed Jan. 11, 2012

"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."

olddutch User ID: 4601197 110952
Reviewed Jan. 10, 2012

"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 !!!"

bygrace7 User ID: 6178302 195677
Reviewed Sep. 27, 2011

"Perfect blend of middle eastern crusine; a hit in our home."

Mel_G. User ID: 6108001 194527
Reviewed Sep. 16, 2011

"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."

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