Best 3 Easy Moroccan Chicken Recipes

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
• Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
• Add herbs,spices & finely chopped ginger with salt & pepper to taste.
• Finally add tinned tomatoes & mix well.
• Pour the above tomato,onion & spice mix into slow cooker or tagine.
• Add chicken & chickpeas & mix well.
• Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
• Give it a gentle but good stir to mix everything together well.
• Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well. Pour the above tomato,onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pita bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta. Note: Preserved lemons make a great addition, add them when you add the apricots and carrots.

EASY OVEN MOROCCAN CHICKEN AND VEGETABLES

Steps:

• 1. Heat oven temperature to 450 degrees F. Line cooking sheet with aluminum foil. Combine chickpeas, mushrooms, carrots, chicken, and onions on the cooking sheet. Sprinkle with 4 T olive oil, pepper, and salt, mix up..
• 2. Combine the seasoning mix ingredients. Sprinkle on the chicken and vegetable mix on the cooking sheet. Bake for 15 minutes. Take cooking sheet out of the oven, and turn on the broiler. Add the raisins and olives to the chicken mixture.
• 3. Put cooking sheet in oven and broil for 15 minutes or until chicken is just cooked through, not overdone.
• 4. While cooking sheet is on broil, mix up the topping ingredients including sour cream, lemon juice, cucumber, and garlic cloves.
• 5. Serve the chicken and vegetables mixture over your choice of rice and put topping over all. Add Cilantro and lemon slices, as desired.