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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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Eileen

Saturday 12th of September 2020

I love using my Instapot. How did you adapt this delicious sounding recipe in the IP? Thank you

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!

Shane

Friday 24th of July 2020

While tasty, there is nothing in this dish that would make it look like the picture. Nothing gives it that warm red/orange color. Like I said it was tasty but it was this dark drab purple color. not quite as appetizing as the picture

Joanne

Saturday 7th of December 2019

I made this recipe. IT WAS AMAZING !! My family loved it. I served it over couscous. Truly Delicious !!!! Question that I have for you is that I want to make it for my friend who is basically vegetarian and I wanted to make this with lentil beans and serve with maybe couscous. Do you think that it would taste similar or as good as the chicken version? Or do you have other suggestions that would help with making it vegetarian? I will appreciate any help you can give me.

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.

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