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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
  • 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


  • 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.
  • Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts
1 serving: 435 calories, 9g fat (3g saturated fat), 110mg cholesterol, 755mg sodium, 47g carbohydrate (27g sugars, 6g fiber), 42g protein.

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Average Rating:
  • onogrinds11
    Sep 12, 2020

    No comment left

    Feb 7, 2020

    My family found that this recipe was O.K.

  • John
    Sep 12, 2019

    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

  • greatwithoutgluten
    Mar 26, 2017

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

  • TheTallEntree
    May 18, 2016

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

  • Shoes58
    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
    Feb 4, 2013

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

  • kafaughn
    Aug 3, 2012

    No comment left

  • studentmel
    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
    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 :)