Slow-Cooked Moroccan Chicken

This was not an overpowering Moroccan dish. I thought the spices were just right. It was easy to make and my family enjoyed it. I made it on the stove instead of the crockpot and it took about an hour. I served the chicken over white rice. Yummy. I will be making this again.

To make this even more Moroccan, eliminate the curry and substitute 1 tsp ginger, 1/2 tsp turmeric, 1 cube smen and 1/2 cup finely chopped cilantro leaves.  You can find smen at most Middle Eastern or North African markets.  I make my own, but it is time consuming.

I add lots of ginger, garlic and cayanne.  I also use canned apricots with a little of honey.  Before I put everything in the crock pot I brown the chicken in a pan with butter and the spices.

Awesomely moist, flavorful crockpot recipe. You can use chicken breasts or tenders instead or combine w/thighs (I use boneless) I also added less curry powder (hubby doesn't care much for it), 1/2 tsp. garam masala to the spices, the whole box of prunes as they taste so delicious and sometimes 1/2 a sweet potato, cut-up. Great over rice - a-roni as it adds some crunch to the meal! Everyone who visits loves it when I cook this.

Husband and I didn't like the recipe.  Way too bland.  Needed a lot more spice and possibly different spices. Not enough prunes.  We usually like this sort of thing so we will look for another recipe or will try some of the suggestions in the comments.

Husband and I didn't care for recipe.  Way too bland - needed a lot more spice and possibly other spices.  Needed a lot more prunes.  I am going to look for another recipe or maybe I will try some of the other suggestions in the comments.

This was delicious! I served it over couscous, and am looking forward to the leftovers for lunches and dinners this week.