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

Slow-Cooked Moroccan Chicken Recipe

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4.5 13
Publisher Photo
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

Ingredients

  • 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) 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.

Directions

  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

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.

Full-Bodied White Wine

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

Reviews for Slow-Cooked Moroccan Chicken

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
Reviewed Feb. 4, 2013

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

MY REVIEW
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!"

MY REVIEW
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 :)"

MY REVIEW
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."

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