Real Recipes From Real Home Cooks ®

savory and sweet moroccan chicken

Recipe by
Trish Morris
White Bird, ID

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.

yield 6 serving(s)
prep time 2 Hr
cook time 2 Hr
method Bake

Ingredients For savory and sweet moroccan chicken

  • 6
    chicken thighs and or breast skin removed
  • 1 can
    14.5 oz tomato puree
  • 1 tsp
    ground coriander
  • 1 Tbsp
    ground cinnamon ( be unafraid)
  • 1 Tbsp
    ground cumin
  • 1/2 tsp
    kosher salt
  • 1 tsp
  • 1 tsp
    chili flakes ( add more if you like heat)
  • 1 Tbsp
  • 1/4 c
    dried apricots
  • 1/4 c
  • 1/4 c
    chopped fresh cilantro
  • 4 clove
    garlic ( minced
  • 1 Tbsp
    minced ginger
  • 1 c
    chicken stock
  • 1 lg
    onion (sliced)
  • 4 lg
    carrots (chopped)

How To Make savory and sweet moroccan chicken

  • 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.
  • 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.
  • 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.
  • 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.
  • 5
    Serve over rice and sprinkle with fresh cilantro