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.
This one is worth trying just to enjoy the smell through the house as it’s cooking.
Pictured on a bed of Israeli couscous.
Like this Moroccan Chicken recipe?
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- 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 dates make a good substitution 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
Season chicken pieces with salt and pepper.
In a large heavy bottomed skillet, heat the oil and brown the chicken pieces well on all sides.
Transfer the browned pieces to a covered roasting pan.
In a large bowl add and combine all of the other ingredients well.
Pour over the chicken pieces, cover and cook in a 300 degree oven for 1 1/2 hours.
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.
Shown served on a bed of Israeli couscous but can be served on rice as well.
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.
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