Slow-Cooked Moroccan Chicken

Let me begin this entry by saying, I generally do not like chicken thighs.  Dark meat often has a funky taste that is strong and “gamey” and I will go for the breast or the wing almost always.  But when a recipe comes along that includes things like dried plums, curry, and cinnamon, I am ready to step outside my comfort zone and try those thighs once again.  Those are some beautiful flavors, and the words Moroccan and slow-cooked iced the cake in my decision to try this one.   This is a very simple recipe that transported me to that Moroccan market and the stone tagines in ash pits that are seen in the photos of documentaries of the region.  Easy, delicious, and different, the sweet fruit, curry, and cinnamon, along with the perfectly textured thighs are a hit in this recipe!  If you can’t go to Africa, one of the most beautiful places on earth, you can experience the flavors of this country right in your own kitchen.  Serve with some couscous drizzled with some quality olive oil and let the comfort feast begin!

Serves:     8

Prep Time:     15 minutes

  • 1 medium onion, coarsely chopped
  • 8 ounces carrots, not peeled, chopped in big one inch pieces
  • 1/2 cup dried plums (prunes)
  • 1 – 14 ounce can reduced-sodium chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1 and 1/4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

In a 4- or 5-quart slow cooker, combine onion, carrots, plums, and broth.  Top with chicken.  In a small bowl combine curry powder, salt, and cinnamon.  Sprinkle over chicken.  Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Serve with couscous.

 

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