Moroccan Chicken

  • Yield: servings


2tablespoons olive oil
4-- chicken thighs, skinned
1/2medium onion, chopped
1-- (14 1/2-ounce) can no-salt-added stewed tomatoes
1/2cup prune juice or orange juice
6-- pitted dried plums (prunes), diced
1/4teaspoon ground allspice
1/4teaspoon coarse salt and freshly ground pepper, to taste
1cup plain tabbouleh dry mix
1 1/3cups boiling water
1/2cup chopped parsley


  1. 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.

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