I have been wanting to prepare a Moroccan dish for the longest time but the list of spices in the ingredients has always intimidated me. Moroccan cuisine is very diverse and mostly includes dried fruits and vegetables in their dishes and is heavily spiced.
I saw this recipe in Food.com and realized that the spices required are the same spices I use in my brine for my roast turkey every Thanksgiving, so we gave it a try. I must admit, this dish was prepared by my loving husband with very close supervision. He tries to get away with shortcuts most of the time.
This dish is very easy to make. You just have to put the ingredients together in a slow cooker (after searing the chicken and sauteing) and just leave it to cook low and slow. The longer you cook this dish the better the flavor blends together.
I have tweaked this recipe from the original based on my past experience in cooking and based on my taste preference.
Here is my version of Moroccan Chicken.
2 tbsp olive oil
6 large chicken thighs
1 inch fresh ginger, finely chopped
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 tablespoon flour or 2 tablespoons cornflour
2 cups chicken stock
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
1 (14 ounce) can chickpeas
3 tablespoons honey
6 ounces dried apricots
1 pinch saffron or 1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped flat leaf parsley (to serve)