Moroccan Style Chicken With Prunes

User Reviews

5.0

174 reviews
Excellent
  • 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

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
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and stir well.
  5. 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.
  6. 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.
  7. Toast the almond slivers and set aside.
  8. 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.
  9. 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.
  10. 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%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

174 reviews
Excellent

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