Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Entree
Cuisine Moroccan
Servings 6

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.
  • ----------------------------------------------------------------------------------------------------
  • 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.