Moroccan Chicken Recipe - Enjoy A Tasty Moroccan Recipe

This recipe is a great example of what you can make in a crockpot / slow cooker. The spices really get into the meat and the flavour is something out of the ordinary. If you're looking for a chicken dish with a difference, give this a try.

This Moroccan chicken recipe will feed two people.

What you'll need is:

• 4 chicken drumsticks -OR-
• 4 chicken thighs -OR-
• 2 chicken drumsticks and 2 thighs
• 1 small onion
• 1 clove of garlic
• 2½ tablespoons of medium curry powder
• ¼ teaspoon ground cinnamon
• ½ cup chicken stock
• A 200 gram (7 ounce) tin of apricot halves in juice
• 120 grams (4 ounces) cous cous
• Olive oil
• salt and pepper
• ⅓ cup plain flour

• A crockpot / slow cooker
• A medium sized frypan
• A small bowl
• A container to hold the apricot juice
• A garlic crusher
• A wooden spoon
• A large strainer
• A large freezer bag
• A stovetop

Preparation

Peel the onion and cut in half. Then slice each half thinly.

Peel and crush the garlic into a small bowl. Add the curry powder and cinnamon to the bowl.

Strain the apricots, but keep the juice set aside in a container.

Put the flour into the freezer bag, along with some salt and pepper to taste. Add the chicken pieces to the bag, and twirl it to seal the top. Give it a good shake so that the flour coats all the pieces of chicken.

Cooking

Put about 2 tablespoons of olive oil into the frypan, and heat to a medium-high heat. Shake the excess flour off the chicken and place all the pieces into the frypan. Cook the chicken until it's browned all over. Then, transfer the chicken to the crockpot.

Add a little more olive oil to the pan, and then add the onions. Stir continuously for about a minute until they're a little soft. Then add the garlic and curry powder, and stir for another minute. Finally, reduce the heat a little and add the chicken stock and the apricot juice. Stir until the sauce simmers.

Pour the mixture from the frypan over the chicken pieces in the crockpot. Place the apricot halves on top.

Turn on the crockpot to HIGH, and cook for 3 to 4 hours.

If you want to cook it for longer then you can cook it on LOW for 6 to 8 hours, however, in my experience this will make the chicken so tender is starts to fall apart too much and it all ends up rather messy. The choice is yours, though, but just bear this in mind.

Serving

When the chicken is ready, prepare the cous cous by adding it to a shallow dish with a flat bottom (a small saucepan is OK if you have nothing else). Boil some water in the kettle, and then slowly pour it over the cous cous, until it is just covered. Cover the dish with a lid, and give it a couple of shakes from side to side. Then let it sit for about 5 minutes.

After 5 minutes, the cous cous will have absorbed al the water. Use a metal spoon to remove it from the dish, and place it on your serving plates.

Add the chicken on top of the cous cous and then enjoy your Chicken Moroccan!

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