Slow-Cooked Moroccan Chicken
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
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
Reviews
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My family found that this recipe was O.K.
This is a very rich excellent recipe with just the right amount of sweetness from the fruit. I would however say it takes a lot longer than 20 mins to prepare all the ingredients including jointing and skinning the chicken. I made it for the first time yesterday and will certainly be making it again
My family enjoyed this recipe. I liked the sweetness the fruit brought to the dish.
This is a regular at our house. It always receives rave reviews! Great way to spice up boring chicken beasts.
used leg quarters and this recipe came out beautifully. next time will increase heat level just a little with chile or cayenne.
This chicken tastes more like Indian food I tried at a local restaurant, but not as good though
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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!
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 :)