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Moroccan Chicken slow cooked with Mission Figs

Slow Cooked Moroccan Chicken with Mission Figs. Such an amazing mix of flavours in this easy to prepare chicken dish. It’s worth preparing just for the heavenly aroma that will fill your kitchen as it cooks.

Close up photo of Moroccan Chicken on a bed of couscous

Slow Cooked Moroccan Chicken with Mission Figs.

I don’t normally cook a lot of slow cooked chicken recipes. When it comes to chicken, quick and easy recipes are what I gravitate toward most.

Even with roast chicken these days, we tend to almost always use our One Hour Roast Chicken method. It’s still juicy and succulent, even in that short a time.

Mission figs have nearly black skins when fresh. You can substitute regular dried figs.

However, this particular recipe is one is worth trying just to enjoy the smell through the house as it’s cooking! It is phenomenal!

The fragrance of the spices wafting from the kitchen will have the whole household drooling in anticipation. And it tastes as good as it smells too. 

Moroccan Chicken photo of a single serving on a white plate

Slow Cooked Moroccan Chicken with Mission Figs.

We almost always serve this on a bed of couscous but I particularly like to use the larger grained Israeli Couscous as shown, if I can find it.

Go ahead and try this favour packed chicken dinner. Your nose and tastebuds will thank you.

Originally published March 2008. Updated July 2020.

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Moroccan Chicken photo with title text added for Pinterest

Slow Cooked Moroccan Chicken with Mission Figs.

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Close up photo of Moroccan Chicken on a bed of couscous
Yield: 6 Servings

Slow Cooked Moroccan Chicken with Mission Figs

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Slow Cooked Moroccan Chicken with Mission Figs - such an amazing mix of flavours in this easy to prepare chicken dish. It's worth preparing just for the heavenly aroma that will fill your kitchen as it cooks.

Ingredients

  • 1 whole chicken cut in pieces or 3 pounds chicken drumsticks and/or thighs, dark meat does braise best
  • 3 tbsp olive oil.
  • Salt and pepper to season
  • 1 ¼ cups chicken stock
  • 1 ¼ cups apple juice
  • 1 cup chopped mission figs, regular dried figs or dates make good substitutions if you prefer
  • ¼ cup brown sugar
  • 1 chopped onion
  • 4 cloves garlic minced
  • 2 tablespoons finely chopped fresh ginger root
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander

Instructions

  1. Season chicken pieces with salt and pepper.
  2. In a large heavy bottomed skillet, heat the oil and brown the chicken pieces well on all sides.
  3. Transfer the browned pieces to a covered roasting pan.
  4. In a large bowl add and combine all of the other ingredients well.
  5. Pour over the chicken pieces, cover and cook in a 300 degree oven for 1 1/2 hours.
  6. You can reduce the sauce to thicken by boiling it on the stove top for a few minutes if desired after removing the chicken pieces.
  7. Shown served on a bed of Israeli couscous but can be served on rice as well.

Notes

Use the same preparation to make this dish in a slow cooker as well. The time of course would have to be adjusted to about 2 - 3 hours depending on your heat setting. When the chicken is falling off the bone, it is done.

Nutrition Information

Yield

6

Serving Size

1 serving

Amount Per Serving Calories 423Total Fat 24gSaturated Fat 6gUnsaturated Fat 0gCholesterol 83mgSodium 640mgCarbohydrates 29gFiber 2gSugar 22gProtein 22g

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Marj

Sunday 26th of July 2020

I made this tonight. I followed the recipe except I used my instant pot rather than slow cooker. I also reduced the sauce to thicken and concentrate the flavours. It was delicious, thank you!

Barry C. Parsons

Thursday 21st of March 2013

There is so much flavor here, something fresh and crisp like steamed green beans or snow peas might act as a kind of welcome palate cleanser.

Brandon Pal

Thursday 21st of March 2013

This really look amazing. Making it for dinner tonight. What would you recommend as a veg to go well with this dish?

Anonymous

Wednesday 12th of November 2008

I thought this was a fabulous marriage of flavors. Thanks so much for posting...it will become a favorite at our house. A five star rating, for sure!

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