Moroccan Chicken: Made on Stove Top, Crock-Pot or Tangine

Ingredients

• 5 boneless skinless chicken breasts, chopped into bite size pieces
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon mccormick's montreal steak grill seasoning
• 1 teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• olive oil
• 1/2 of an onion (White, Yellow or red, your choice)
• 1 cup chicken stock, from a box
• 1/2 cup raisins (if you want, you can use more)
• 1/2 cup prune (if you want you can use more)
• couscous (optional, any flavor you want)

Directions

1. 1

   Super Easy:.

2. 2

   Olive Oil in pan on high heat.

3. 3

   Add chopped onions and sautee a little.

4. 4

   Add chicken.

5. 5

   Mix a bit.

6. 6

   Reduce heat and add all the spices and mix a little.

7. 7

   Count to 60 so let the spices warm up a little.

8. 8

   After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.

9. 9

   Cover and simmer for about 15 minutes.

10. 10

    Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.

11. 11

    If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.

12. 12

    ----------------------------------------------------------------------------------------------------.

13. 13

    If using a crockpot (slowcooker).

14. 14

    Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.

15. 15

    Side Dish ideas:.

16. 16

    Polenta.

17. 17

    couscous.

18. 18

    Orzo.

19. 19

    pasta.

20. 20

    or just by its self.

21. 21

    Enjoy!