You are here: Home » Recipes » Moroccan Chicken Moroccan Chicken Recipe by Canned Food Alliance Yield servings This quick dish includes a distinctive combination of dried plums, stewed tomatoes and spices served with a simple tabbouleh. PrintEmail Ingredients 2 tablespoons olive oil4 -- chicken thighs, skinned1/2 medium onion, chopped1 -- (14 1/2-ounce) can no-salt-added stewed tomatoes1/2 cup prune juice or orange juice6 -- pitted dried plums (prunes), diced1/4 teaspoon ground allspice1/4 teaspoon coarse salt and freshly ground pepper, to taste1 cup plain tabbouleh dry mix1 1/3 cups boiling water1/2 cup chopped parsley Instructions Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onion; continue cooking until the onion and chicken are browned. Drain the excess fat. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper, to taste. Cover and cook 5 minutes over medium heat. Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally. Meanwhile combine the boiling water and the tabbouleh. Cover and rest for 5 minutes. Add the parsley to the tabbouleh, and season to taste with salt and pepper. Serve the chicken and sauce on a bed of the tabbouleh.