Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. &mdash;Kathy Morgan, Ridgefield, Washington

Slow-Cooked Moroccan Chicken

carrots,

onions,

broiler/fryer chicken (3

salt

apricots

raisins

(14-1/2 ounces) reduced-sodium chicken broth

tomato paste

all-purpose flour

lemon juice

garlic cloves,

ginger

cumin

cinnamon

pepper

couscous

I made this last night and while the flavor was tasty the chicken was dry.  Even my picky eater commented, "That dinner last night tasted good but the chicken was so dry."  I used three large split breasts and they just nicely filled up my 6 qt. slow cooker.  The cooker did not dry out.  In fact there was quite a bit of broth in it.  I followed the recipe exactly.  I love onion, cooked or raw but felt as if 2 large onions were too much.  One would have been plenty.  I served it over rice.  If I try this again I will use chicken thighs.

This was wonderful! My family loved it. Thankyou :)

Made this tonight and it was a winner! We don't care for couscous, so we served it with brown and wild rice cooked in chicken broth. Delicious together.

We used golden raisins and ginger root. This recipe is delicious though, especially with the couscous!!!

toooo much time to prep / tooo many ingreadeints for only 4 servings - would have to prep the day before / not enough time in the am .before work - BUT aGOOD/ TASTY recipe !!!

My family found that this recipe was O.K.

This was a nice, quick, slow cooker dinner. The spices and dried fruit were a nice flavor, different from the usual chicken dishes. I used 3 large boneless, skinless chicken breasts, and there was easily enough for 5 servings. After the chicken was done, I left the lid off the cooker, and turned it up to high to thicken the sauce.

Dee-Lish! easy to prep, just a little chopping which could be done night before. Apricots/spices/onions- a really nice mix. We served over wild rice and froze half. Will definitely do this one again :)

Everyone in the family enjoyed it! His parents aren't too fond of spicy food, so it is always wonderful to find a dish that has lots of flavor but isn't too hot for some at the table. I used chicken breasts rather than a whole chicken. Turned out great!

Tender, tasty and wonderfully filling on top of a good couscous

I had never had Moroccan food before, but thought I would give this recipe a try. I really enjoyed it. I halved the recipe (except for the lemon juice, which I accidentally added the full amount) and used boneless, skinless chicken breast. It was really good. The balance of the spices and the sweetness of the fruit really made the dish for me.

My family enjoyed this recipe. I liked the sweetness the fruit brought to the dish.

This chicken tastes more like Indian food I tried at a local restaurant, but not as good though

This is a regular at our house. It always receives rave reviews! Great way to spice up boring chicken beasts.

This is a very rich excellent recipe with just the right amount of sweetness from the fruit.  I would however say it takes a lot longer than 20 mins to prepare all the ingredients including jointing and skinning the chicken.  I made it for the first time yesterday and will certainly be making it again

My husband and I have never tried Moroccan food. So this was a test. It did make it with boneless skinless chicken, I don't like all those little bones in chicken after you slow cook chicken. 4 servings... lol.. hubby and I ate it all up ourselves. lolLove it!!

used leg quarters and this recipe came out beautifully. next time will increase heat level just a little with chile or cayenne.

slow-cooked moroccan chicken

Prep Time: 20 minutes

Cook Time: 6 hours

Total: 6 hours, 20 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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