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Slow-Cooked Moroccan Chicken Recipe

Slow-Cooked Moroccan Chicken Recipe

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 YIELD: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


  • 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.

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.

Reviews for Slow-Cooked Moroccan Chicken

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Reviewed May. 18, 2016

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

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."

Reviewed Feb. 4, 2013

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

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!"

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 :)"

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."

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 !!!"

Reviewed Sep. 27, 2011

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

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."

Reviewed May. 20, 2011

"We used golden raisins and ginger root. This recipe is delicious though, especially with the couscous!!!"

Reviewed Apr. 5, 2011

"Tender, tasty and wonderfully filling on top of a good couscous"

Reviewed Mar. 3, 2011

"This was wonderful! My family loved it. Thankyou :)"

Reviewed Jan. 27, 2011

"Made this tonight and it was a winner! We don't care for couscous, so we served it with brown and wild rice cooked in chicken broth. Delicious together."

Reviewed Jan. 19, 2011

"My husband and I have never tried Moroccan food. So this was a test. It did make it with boneless skinless chicken, I don't like all those little bones in chicken after you slow cook chicken. 4 servings... lol.. hubby and I ate it all up ourselves. lol

Love it!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.