savory and sweet moroccan chicken

Name: Savory and Sweet Moroccan Chicken
Prep time: 2 h
Cook time: 2 h
Yield: 6
Cuisine: Moroccan
Ingredients: 6 - chicken thighs and or breast skin removed; 1 can(s) 14.5 oz tomato puree; 1 teaspoon(s) ground coriander; 1 tablespoon(s) ground cinnamon ( be unafraid); 1 tablespoon(s) ground cumin; 1/2 teaspoon(s) kosher salt; 1 teaspoon(s) pepper; 1 teaspoon(s) chili flakes ( add more if you like heat); 1 tablespoon(s) tumeric; 1/4 cup(s) dried apricots; 1/4 cup(s) raisins; 1/4 cup(s) chopped fresh cilantro; 4 clove(s) garlic ( minced; 1 tablespoon(s) minced ginger; 1 cup(s) chicken stock; 1 large onion (sliced); 4 large carrots (chopped)

12 Pinches 2 Photos

Trish Morris

Edmonton, AB

Updated on Sep 8, 2017

You can easily add other vegetable if you don't care for rice. I have made this with little potatoes and peas in it also. If you feel your sauce is to dry simply add a bit more chicken stock.

Rate

Savory and sweet this dish will be a hit for those who love flavor but not heat. If heat is what you want add more chili flakes.

prep time 2 Hr

cook time 2 Hr

method Bake

yield 6 serving(s)

Ingredients

6 - chicken thighs and or breast skin removed
1 can 14.5 oz tomato puree
1 teaspoon ground coriander
1 tablespoon ground cinnamon ( be unafraid)
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon chili flakes ( add more if you like heat)
1 tablespoon tumeric
1/4 cup dried apricots
1/4 cup raisins
1/4 cup chopped fresh cilantro
4 cloves garlic ( minced
1 tablespoon minced ginger
1 cup chicken stock
1 large onion (sliced)
4 large carrots (chopped)

How To Make savory and sweet moroccan chicken

Step 1

Mix all the dry spices in a bowl and then sprinkle half over chicken. Let the chicken stand at least an hour, overnight is best.

Step 2

In a hot pan put in enough oil ( vegetable) to cover. Fry the chicken on each side for about 5 min. Place chicken in large ovenproof pan along with the cut up carrots.
Step 3

In the fry pan fry the sliced onions,garlic and ginger. Cook till translucent. Pour in some chicken stock to de glaze the pan. Add the rest of the spices, tomato puree and chicken stock.
Step 4

Pour the mix over the chicken and carrots, lightly covered and cook at 325 for two hours.( Should be stew like) At the last 45 min add the dried apricots and raisins.
Step 5

Serve over rice and sprinkle with fresh cilantro
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