Moroccan Style Chicken With Prunes

Name: Moroccan Style Chicken With Prunes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 people
Ingredients: 2 pound chicken thighs; 2 onions; 4 garlic cloves; 1 tablespoon unsalted butter; 2 teaspoons Turmeric; 1 teaspoon ground ginger; 1 tablespoon olive oil; sea salt; ½ teaspoon black pepper; 2 cinnamon sticks; 2 bay leaves; 1½ cup chicken stock; 1 teaspoon ras el hanout; zest of lemon; 1 teaspoon cinnamon powder; 1 cinnamon stick; 18 prunes; 2 tablespoons sugar; 1 cup couscous; 1 cup water; 2 tablespoons lemon juice; 1 tableapoon unsalted butter; 1 tablespoon raisins; 4 prunes; ¼ cup almond slivers; 2 tablespoons cilantro

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 people
Calories
665 kcal
Course
Dinner
Cuisine
International

Moroccan Style Chicken With Prunes

Yvette Baldwin

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Savor The Moroccan Flavors With This Chicken And Prunes Dish!

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Ingredients

Servings

FOR THE CHICKEN

2 pound chicken thighs bone in and skin on
2 onions thinly sliced.
4 garlic cloves peeled and minced
1 tablespoon unsalted butter
2 teaspoons Turmeric
1 teaspoon ground ginger
1 tablespoon olive oil
sea salt
½ teaspoon black pepper
2 cinnamon sticks
2 bay leaves
1½ cup chicken stock
1 teaspoon ras el hanout
zest of lemon

CARAMELIZED PRUNES

1 teaspoon cinnamon powder
1 cinnamon stick
18 prunes
2 tablespoons sugar

COUSCOUS

1 cup couscous
1 cup water
2 tablespoons lemon juice
1 tableapoon unsalted butter
1 tablespoon raisins
4 prunes chopped

FOR GARNISH

¼ cup almond slivers
2 tablespoons cilantro finely chopped

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Instructions

In a large bowl, mix well turmeric, ground ginger, black pepper, and ras el hanout. Add the chicken thighs to the mix and rub all over the chicken.Let it rest for about 15 minutes for the flavors to set on the chicken.
Meanwhile, prepare the prunes by placing the sugar, 1 cinnamon stick and cinnamon powder, and the pitted prunes in a saucepan.Add water just to cover the prunes and cook for 5 to 7 minutes over medium heat. Set aside.
In a tagine or large pot with a lid that seals well, over medium-high heat, add the olive oil and butter. When the butter has melted and no more foam is left in the pot, add the onions and cook for about 4 minutes or until softened.
Add the garlic and stir well.
Make room by moving the onions on the side and add the chicken thighs skin side down, season well with salt, and cook for about 10 minutes, turning once and until the chicken has a nice caramelization.
Add the bay leaves, cinnamon sticks, chicken stock, half the prunes and ¼ of the prune’s juices to the chicken and cover. Cook for another 20 minutes.
Toast the almond slivers and set aside.
Prepare the couscous by bringing the water to a boil. Add the lemon juice, butter, raisins, prunes, and couscous. Stir, turn off the heat from underneath, cover, and set aside.
Place the chicken stew on a serving platter, garnish with the toasted almond slivers, remaining prunes, and finely chopped cilantro, and lemon zest, and serve.
Serve the couscous alongside, add some of the juices of the chicken around it.

Nutrition Information

Show Details

Calories 665kcal (33%) Carbohydrates 62g (21%) Protein 32g (64%) Fat 33g (51%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 155mg (52%) Sodium 212mg (9%) Potassium 848mg (24%) Fiber 7g (28%) Sugar 21g (42%) Vitamin A 494IU (10%) Vitamin C 6mg (7%) Calcium 92mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 665 kcal

% Daily Value*

Calories	665kcal	33%
Carbohydrates	62g	21%
Protein	32g	64%
Fat	33g	51%
Saturated Fat	9g	45%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	14g	70%
Trans Fat	0.2g	10%
Cholesterol	155mg	52%
Sodium	212mg	9%
Potassium	848mg	18%
Fiber	7g	28%
Sugar	21g	42%
Vitamin A	494IU	10%
Vitamin C	6mg	7%
Calcium	92mg	9%
Iron	3mg	17%