Moroccan chicken

Chicken is an economical meal choice, but sometimes…we seem to get into a rut when it comes to our chicken recipes, sticking to our tried-and-true favorites.  Moroccan chicken uses McCormick’s new “Moroccan Seasoning” and a recipe to really switch things up.  Raisins add a touch of sweetness, and the coarsely chopped olives add textural interest as well.  This recipe also uses the least expensive portions: chicken hindquarters are cut into just legs and thighs.  Served alongside couscous or rice, it’s filling as well as economical.  It can also be cooked in a slow cooker, perfect for those days when you’d rather be doing something else other than hovering over the stove.

Moroccan Chicken with couscous

Moroccan Chicken with couscous

Moroccan Chicken

  • 4 hindquarters, cut into leg & thigh
  • 3 tsp. McCormick’s Moroccan Seasoning
  • zest of 1 lemon
  • 1/4 c. lemon juice
  • 1 tsp. ginger
  • 1/2 tsp. salt
  • 1 6 oz. can small ripe olives, drained, & stick a knife into the can, running it back and forth until the olives are about half the volume of the can
  • 1/2 c. raisins
  • 2 medium onions, cut in half and thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp. olive oil
  • 2 1/4 c. water
  • 2 tbsp. cornstarch
  • salt & pepper (if desired)

In a large bowl, combine 2 tbsp. olive oil with Moroccan seasoning and ginger.  Dip each piece of chicken in the spice & oil mixture, coating evenly  and set aside.  With remaining 1 tbsp. olive oil placed in large dutch oven, heat pan over medium heat and add chicken, a few pieces at a time.  Cook without moving chicken until brown and turn.  Remove from pan and set aside on a plate.  Repeat until all of the chicken has been browned.

Add onions to skillet and saute until soft, scraping chicken bits away from pan.  Add garlic and cook for another 1-2 minutes, and remove garlic-onion mixture from pan.  Place chicken thighs on the bottom, then legs, and sprinkle with raisins and lemon zest.  Add about 2 c. water.  Cook over low heat for 45-1 hour or until chicken is done and tender.  Remove chicken from pan and add olives and lemon juice.  Add salt & pepper to taste.

Stir in 2 tbsp. cornstarch mixed with 1/4 c. water and continue stirring until mixture returns to a boil.  Remove from heat.

To serve: place chicken piece alongside rice or couscous, ladling sauce over both.

To use slow cooker: Cook chicken as directed in skillet.  Cook onions and garlic as directed in skillet.  Add chicken to slow cooker, placing onion mixture on top.  Add raisins and 2 c. water.   Cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is done.  Remove chicken from sauce and set aside.  Add olives and lemon juice, return mixture to a boil.  Combine cornstarch and 1/4 c. water, then add to sauce mixture.  Stirring continuously, return to a boil.  Serve as directed.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
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2 Responses to Moroccan chicken

  1. trialsinfood says:

    this looks good! do you know what’s in the moroccan seasoning that makes it moroccan?

    • giascott says:

      It’s a blend of spices that are frequently used in Moroccan foods, such as paprika,cumin, coriander, ginger, cardamon, black pepper, turmeric, red pepper, etc. Just like “Caribbean Jerk”, “Apple Pie Spice”, “Pickling Spice”, “Curry Powder”, etc. are spice blends typically used in that particular type of foods, these blends may vary between companies that produce them.

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