Moroccan Chicken
Excellent savory chicken dish that works well in a crock-pot, but can also be made on the stove top. Good with just about any starch – rice, mashed potatoes, etc.
Ingredients
- 5 boneless skinless chicken breasts chopped into bite size pieces
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon mccormick’s montreal steak grill seasoning
- 1 teaspoon ground turmeric
- 1/8 teaspoon ground cinnamon
- olive oil
- 1/2 of an onion White, Yellow or red, your choice
- 1 cup chicken stock from a box
- 1/2 cup raisins if you want, you can use more
- 1/2 cup prune if you want you can use more
Instructions
- Olive Oil in pan on high heat.
- Add chopped onions and sauté a little.
- Add chicken.
- Mix a bit.
- Reduce heat and add all the spices and mix a little.
- Count to 60 so let the spices warm up a little.
- After 1 minute has passed, add chicken stock, prunes and raisins and stir a bit.
- Cover and simmer for about 15 minutes.
- Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it’s not so runny.
- If you are using couscous, put the couscous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
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- If using a crock-pot (slow-cooker).
- Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours to no more than 10. The longer it cooks, the better it will be – but it WILL dry out after 10 hours unless you a little extra chicken stock.