5.0 from 174 votes
Moroccan Style Chicken With Prunes
Savor The Moroccan Flavors With This Chicken And Prunes Dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 665 kcal
Course:
Dinner
Cuisine:
International
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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.