Moroccan Chicken Stew

I love Moroccan flavours and often make some version of a tagine using lamb or chicken. Since I do not have a tagine, I use a Dutch oven or slow cooker and call it a stew – still tastes great! This one uses chicken thighs, onions, prunes and apricots. You can easily reduce the size of the recipe.

15-16 chicken thighs
1 onion, sliced
two handfuls of apricots (about 150 g)
two handfuls of prunes
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup chicken stock
2 Tbsp. honey
toasted almonds for sprinkling (optional)

Add the chicken to the slow cooker or Dutch oven. Mix the spices together and sprinkle over the chicken. Top with the onions, apricots and prunes. Pour in the chicken stock and drizzle the fruit with honey. Cook for 5-6 hours in the slow cooker. (325 degrees F for 3 hours if you are doing it in the oven). Serve over couscous. The meat is tender, moist and flavourful, and the fruits are like little gems waiting to be discovered.

Dried fruit is beautiful and rich in flavour.

The couscous.