Moroccan chicken

When the winter is a long as this one, one needs  tasty, comforting food.

And on a horrid wet and stormy day what better way to spend my time  than to share with you this recipe. On a day like today the best thing is to have a slow cooker on the go or a Tagine or a Casserole in the oven with the beautiful smell of something delicious cooking, wafting through the house, ( and you will be ravenous before it is done!)

So I hope you will enjoy this as much as we did.

Moroccan chicken

 Ingredients

1 medium diced onion
1 Tbsp olive oil
6-8 chicken thighs or 3-4 chicken breasts or any chicken pieces you like
1 Tbsp fresh coriander/cilantro
1 tsp ground tumeric
1 tsp paprika
1 tsp sea salt
1/2 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp chili powder
1 cup golden raisins or sultanas
1/2 cup chopped green olives
1 medium lemon sliced
2 cloves garlic crushed
1/2 chicken stock
4 cups of cooked brown rice

just in the slow cooker

Method

Fry the chicken pieces in a little oil until they are browned.
Then place them in the slow cooker or casserole.
Pour the chicken stock into the pan to take up all the juices and add all the rest of the ingredients, bring to the boil and then pour this over  the chicken pieces .
Cook for approx 3 to 4 hours in a slow cooker. ( or longer if you use medium setting)
If you don't have a slow cooker/crock pot then use a heavy casserole and cook it in the oven at 150C or 300F for approx 2-3 hrs.

When I read the recipe in an American cookery book in January, I was not sure if I would like olives together with the raisins. Reading to the end of the recipe, the author said that she had been hesitant in using the olives but was mighty glad she did. I decided to be courageous and added them. I am delighted to say, I agree with her. The result was a wonderfully tasty chicken dish.
You can serve this with rice or mashed potatoes or anything you like. Dipping fresh crusty bread into the sauce is allowed!

Serve with fresh coriander/cilantro