Moroccan Chicken

Moroccan Chicken
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  • 2 tablespoons olive oil
  • 4 chicken thighs, skinned
  • ½ medium onion, chopped
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes
  • ½ cup prune juice or orange juice
  • 6 pitted dried plums (prunes), diced
  • ¼ teaspoon ground allspice
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper, to taste
    • 1 1/3 cups boiling water
    • ½ cup chopped parsley
    • 1 cup plain tabbouleh dry mix

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 ...

View full recipe at SpringPad


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