Traditional recipes

Fruity Moroccan-Style Chicken Stew with Rice recipe

Fruity Moroccan-Style Chicken Stew with Rice recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

I was given this recipe a little while back and it's become a family favourite. Absolutely superb!

24 people made this

IngredientsServes: 6

  • 125ml soy sauce
  • 125ml fresh lemon juice
  • 125ml sherry
  • 125ml honey
  • 1/2 teaspoon ground thyme
  • 2 teaspoons curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, crushed
  • 1.35kg chicken pieces, cut up
  • 285g uncooked brown rice
  • 750ml water
  • 2 tablespoons olive oil
  • 8 pitted prunes
  • 8 dried apricot

MethodPrep:15min ›Cook:45min ›Extra time:30min marinating › Ready in:1hr30min

  1. Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder, dried oregano, ground ginger, ground black pepper and garlic. Place the marinade with the chicken into a resealable bag and marinate for at least 30 minutes or up to 24 hours.
  2. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  3. Heat the olive oil in a large frying pan over medium-high heat; cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the frying pan. Bring to the simmer, cover and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 74 degrees C. Serve over the brown rice.

Recently viewed

Reviews & ratingsAverage global rating:(22)

Reviews in English (19)

by Mutton Chop Begay

Wow! What a tasty meal! The only difference I made was to use cut up chicken breast instead of boni- in pieces, and it turned out great. I can't wait to make this for my friends.-13 Nov 2009

by Mycaila Gomsrud

This was really yummy! My whole family loved it so much! Instead of the brown rice i used jasmine rice and put a dash of cinnomon(sp?lol) and tumeric(sp?again lol!) in to give more flavor and it was seriouly amazing! I also used chicken breast rather than the pieces and it was great! I would recomend this dish to anyone that likes to try new things (:-21 Apr 2010

This Chicken Stew Is What We All Need Right Now

James Beard Award-winning Chef Vishwesh Bhatt shares his chicken stew recipe that’s inspired by his own life that stretches around the globe—from India to France to Mississippi.

Anna Archibald

T he first time Chef Vishwesh Bhatt remembers eating Moroccan chicken stew was in France. It wasn’t long after he and his parents moved there from India, and it was Bhatt’s first time outside of his home country. He’d become friends with a boy his own age who invited him over for dinner.

“One time I went to their house and his mother offered me this couscous and chicken stew,” says Bhatt, who was named Best Chef in the South by the James Beard Foundation in 2019 for his cooking at Snackbar in Oxford, Mississippi. “It was familiar in a sense that there were some spices in there that I [recognized], but it was different from anything else that I’d tasted.”

When he asked what was in the tomato-based stew, he was surprised to learn that it was almost all the same spices his mother used in her Indian cooking.

“That was the first time I had food that I thought of as foreign food,” says Bhatt. “It was my first exposure to immigrant cuisine. I like going back to that story because dishes like that tell those stories and it’s also something that sort of crosses a lot of cultural boundaries.”

That dish has stuck with Bhatt ever since. While he doesn’t remember exactly what was in the stew that his friend’s mother made, he’s recreated it countless times. Bhatt has included various iterations of it on Snackbar’s menu since it opened in 2009. He will often incorporate elements from not only classic Moroccan cuisine, but also from his Indian upbringing as well as local Mississippi ingredients.

Credit City Grocery Restaurant Group

“If a Moroccan person saw it, they would probably laugh at it,” says Bhatt. “But it started many years ago for me and has evolved.”

Whereas a classic Moroccan chicken stew might include almonds, dried apricots and raisins, he opts to swap in figs and pecans. Along with more than a dozen spices, it all melds together into a sweet, savory and all-around “nourishing” dish that’s great in cooler weather, but “isn’t season dependent.”

So start your autumn by making his delicious Moroccan-ish dish.

While this dish is largely hands-off for most of the cooking process, it does take a little upfront preparation to ensure maximum flavor payoff. Bhatt’s recipe starts off by browning the chicken thighs in oil, and then doing the same with onion and garlic to give it a richer, more caramelized flavor.

And don’t worry about removing any of the fat that comes to the surface while cooking. “There will be a layer of fat that’s going to inevitably happen when you do something like this,” says Bhatt. “I just throw it back in.”

One of Chef Bhatt’s favorite elements of this dish—and of North African foods in general, be it Moroccan, Tunisian or Algerian—is its heavy use of spices. But the chef wants to make one thing clear: This stew is spicy, but it’s not that kind of spicy.

“When we say spicy in America, we almost always mean hot like with pepper,” says Bhatt. “I have trouble with that because I grew up eating spicy food that doesn’t always have pepper in it. And so this is one of those dishes that makes it easy to demonstrate that you can have a good bit of spice on something without it being hot. It’s not going to sear your tongue.”

Though it does use crushed red pepper flakes, most of the spiced flavor in this dish comes from the addition of saffron and cinnamon. He also creates a Moroccan seasoning mix that includes more than a dozen spices and dried herbs, including rosemary, coriander and turmeric.

Bhatt insists that all of the spices used in the mix are likely already in your pantry or can be easily found at your local grocery store. “I can buy all those spices in Oxford, Mississippi, so people have no excuse anywhere else in the world to not make it,” he says.

True to a traditional Moroccan chicken stew, Bhatt’s recipe centers on the classic balance of rich, spicy, savory, fruity and nutty flavors. He uses chopped, dried figs, green olives, sliced lemon wheels and pecans—but that’s just a guide to how you can build your own stew.

Any recipe is “sort of a template,” says Bhatt. “Feel free to tweak it, but don’t go too far away. Make use of what’s available and make something that tastes good to you, because what’s good for me is not necessarily good for somebody else.”

The figs and pecans can both easily be swapped out for something that’s more in line with your taste or depending on seasonal availability. “You can leave the figs out or cut them in half, use fewer of them,” says Bhatt. “The dried figs could easily be [swapped for] apricot or raisins, and dried cranberries work really well.”

While almonds are the more common choice in Moroccan stew, he uses pecans instead. They’re available year-round in Mississippi and provide a hint of local flavor to the stew. Use either for a delicious nutty addition or try it with pistachios or walnuts.

Once everything goes in the pot, you have two options: cook it down on the stovetop, or just throw it right into the oven and ignore it for a while.

“If I don’t want to keep an eye on it for too long, I cover it up, stick in the oven. Then I can sit back and have some friends over, put out a bottle of wine and by the time we’re done with that first bottle of wine, dinner is ready,” says Bhatt. “When you do it on the stovetop, it’s a little bit faster, but then also you have to pay a little more attention to it because there’s a chance of scorching as there are some sugars in there.”

Come serving time, your biggest decision is how you’re going to soak up every last drop of sweet and savory goodness. Bhatt’s tried many different things over the years, serving a version of the stew at Snackbar over grits, couscous or rice pilaf—even serving it on its own with crusty bread. He also recalls it being equally delicious eaten with plain old white bread.

“It’s really versatile,” he says. “You can eat it like I used to when I was really lazy I would just throw some white bread [in there] and have that. The main thing for anybody that’s cooking is to have fun with it. Don’t stress out—it’s only lunch. It’s just a medium to get people together and to talk and have a good time.”

By Vishwesh Bhatt


  • 12 large Chicken thighs, skin removed
  • 3 cups Yellow onions, diced
  • 2 Tbsp Garlic, minced
  • 4 cups Ripe tomatoes, diced
  • 4 cups Canned plum tomatoes, crushed and juices reserved
  • 4 cups Unsalted chicken broth
  • 1 generous pinch Saffron
  • 1 Cinnamon stick
  • 1 large Lemon, sliced
  • 1.5 cups Dry figs, chopped
  • 1.5 cups Green olives (such as Castelvetrano or picholine)
  • 1.5 cups Pecans, toasted and chopped
  • 1.5 Tbsp Moroccan seasoning*
  • 1.5 tsp Crushed red pepper flakes
  • Salt & black pepper
  • .25 cup Olive oil


Season the chicken thighs generously with salt and pepper and set aside at room temperature for 20 minutes.

Heat half the oil in a large Dutch oven and brown the chicken thighs in batches and set aside.

Add the remaining oil and sauté the onions until they start to brown just a bit. Add the garlic and sauté for an additional 3 minutes. Add the tomatoes, lower the heat to medium and cook until almost all the water has cooked out of them (about 20 minutes). Add the cinnamon stick, figs, olives, lemon slices, Moroccan seasoning, figs and red pepper flakes. Stir, and cook until the spices are fragrant (about 3-4 minutes). Add the broth and the browned chicken thighs, and bring to a simmer. Cover and cook on low heat until the chicken is falling apart tender (about 40 minutes). Carefully lift the cover and stir in the pecans. Season with salt. Cover and let the stew stand for 15 to 20 minutes before serving.

Note: If you wish, you can put the pot in a 325 °F oven for one to one-and-a-half hours instead of simmering on the stove top.

Slow Cooker Moroccan Chicken Stew

Spray inside of 4.5-quart slow cooker and large skillet with cooking spray.

Step two

In a small bowl,stir together oil, cumin, cinnamon, coriander, paprika, black pepper, salt and cayenne. In a medium bowl, rub half of the spice paste over the chicken until evenly coated. Set aside.

Step three

Heat skillet over medium-high. Add chicken and cook until browned, about 3 minutes per side. Remove from pan and place on top of carrots and potatoes. Add the onion and garlic to the skillet and cook until the onion is softened, about 3 minutes. Add ginger and cook 1 minute, stirring constantly. Put in the slow cooker and top with dried apricots, raisins and olives.

Step four

Stir together chicken broth and flour. Add broth, tomato paste, lemon juice and the remaining spice paste to the skillet and whisk to scrape up browned bits. Pour sauce over chicken and vegetables in slow cooker.

Step five

Cover and cook on low 5 to 6 hours or on high 3 to 4 hours, until chicken is tender and cooked through. Top with parsley and serve with warm flatbread.

Recipe Summary

  • 2 cups vegetable broth
  • 5 tablespoons unsalted butter
  • ⅓ cup chopped dates
  • ⅓ cup chopped dried apricots
  • ⅓ cup golden raisins
  • 2 cups dry couscous
  • 3 teaspoons ground cinnamon
  • ½ cup slivered almonds, toasted

Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Squash and chickpea moroccan stew

Our first night in Paris in October, we had dinner at a great, inexpensive Moroccan restaurant in the 3ème called Chez Omar. The specialty is couscous, and the various stews you ladle over it. Alex had the chicken, I had the vegetables, but I hear we really missed out on the Royal, which is a big mess of meat. Served family style, the food was unpretentious, light and so healthy, I made a mental bookmark to try my hand at it when I got home.

Which, being me, I promptly forgot about. What jogged my memory was a version of a Moroccan vegetable stew on Ask Aida on the Food Network last week. I think that Moroccan cooking can be intimidating: I don’t have a 1 3/4-Quart Le Crueset Cast Iron Moroccan Tagine in Caribbean Blue for the low price of $200, nor do I have one I picked up for $2.95 at the central souk in Marrakesh in 1968. (Okay, I wasn’t even alive in 1968 but for some reason, everyone but me seems to have a story about something fabulous they bought there when backpacking across the world and I am jealous.) I also don’t have a couscousier, yet astoundingly, I was able to pull off this squash and chickpea stew for dinner on Sunday, and it was delicious.

This is the kind of food that’s perfect for this time of year. The ingredients are fairly simple — and the harder-to-find ones, like saffron and preserved lemons are optional — the dish is incredibly healthy and it’s a nice healthy break from the heavier stews and soups that usually get us through the cold winters.

One year ago: Goulash
Two years ago: World Peace Cookies

Squash and Chickpea Moroccan Stew
Adapted from Aida Mollencamp

So, about those preserved lemons: This isn’t the first Moroccan dish I’ve made, but I’ve always been on the fence about the inclusion of preserved lemons. What if I searched all over town for them and ended up dropping $10 on something I hated. Would I like salt-pickled lemons? This time, I took the plunge (found them at Garden of Eden, for you New Yorkers, gourmet/specialty shops for everyone else or you can try Elise’s homemade recipe) and well: I think they’re an acquired taste that I haven’t acquired yet, but hope to. Yet they were wonderfully fragrant in the dish and if you’re looking to try out something new, or if you’re already smitten with them, go for it.

To veganize this, replace the butter with additional olive oil, use vegetable broth and skip the yogurt.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola)
Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish
Hot sauce of your choice (for serving)

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

The Best Moroccan Chicken Tagine

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Julia Hartbeck

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 435
% Daily Value*
Total Fat 30g 38%
Saturated Fat 6g 31%
Cholesterol 101mg 34%
Sodium 843mg 37%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 32g
Vitamin C 40mg 202%
Calcium 79mg 6%
Iron 3mg 19%
Potassium 449mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A classic dish, this Moroccan chicken recipe uses preserved lemons, olives, and onions. It can be cooked in an authentic tagine or roasted in the oven, depending on your preference, and what equipment you have at your disposal. Either way, you'll enjoy a delicious meal that is sure to please everyone at the dinner table.

This recipe includes a number of traditional Moroccan ingredients, such as preserved lemons (which you can make yourself or purchase in specialty shops or online), smen, a kind of preserved butter, and the Moroccan spice blend ras el hanout. Since the olives, lemons, and smen are salty, don't be too liberal with the salt in this recipe—1/2 teaspoon or less. Just taste you'll know.

To the unfamiliar, tagine can be a little confusing, because it's both the name of the dish, and the vessel in which the dish is cooked. Typically made of clay or ceramic, the tagine is used in northern African cuisine, and it is distinguished by its wide, circular base and a cone-shaped top. The tagine functions like a slow cooker in a sense, and the cone shape functions as a way to return moisture to the base of the tagine, creating a moist and flavorful dish.

Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. Belgian fries (patate frite) often top the chicken, though you can use your favorite French fries. Serving rice on the side also helps you soak up the tasty juices.


I had 1/2 kg lamb & fresh apricots I wanted to use and felt like making something special. I did add fresh garlic, chilli, fennel, Green capsicum, celery and some cardamom powder & baked in the raging we loved it & wouldn’t reduce the spice. Served with wholemeal couscous cooked w stock, onion & saffron w pine nuts, Roast pumpkin & zucchini. Also the caramelised fresh Apricot upside down cake on this site (subbed in some almond meal). Lot of work For a midweek meal but know I could go faster next time..or get hubby to help me chop

Delicious! Added 1tsp ground cumin and turmeric too, used 1/2 tsp ground cinnamon instead of sticks (nothing else in the cupboard) and it was still fab

I made this for a large group and everyone absolutely loved it--lots of requests for the recipe.

Substituted lamb with chicken and used a can of beans

This was my first time making lamb tangine. I just happened to have most of these ingredients and wanted the rest. My husband doesn't like lamb and he liked this dish. What I found surprising is that the apricots don't make this dish too sweet. I suspect the sugars leech into the broth where it intensifies the savoriness. I love cinnamon in general, but it adds another dimension that I wouldn't have been able to name if I had been asked to list the ingredients without having made the recipe. The lamb turned out perfectly tender without too lengthy of a braise time. Definitely a recipe to try again and so cheering when the weather's cold.

Fantastic recipe! I used to live near a great Tagine restaurant, so I have never dared trying this on my own. Cold and snowy weekends are perfect for his recipe! I followed everything exactly, except I only used 2 cups of chicken stock and the entire 14oz can of tomatoes so they wouldn't go to waste. I also added a combination of stock and water to the couscous for a little more richness. Be sure to make the Ras El Hanout, I didn't have cumin or coriander seeds, just the already-ground, but it worked just fine. A cast iron Dutch oven works great.

Oh, this was lovely! The lamb was meltingly tender, and the spices have left my home smelling delicious. I served this over quinoa, since I don't care for couscous. Aside from that, I stuck to the recipe.

What a great dish this. I just purchased a tagine and come across this recipe. I cooked it for two, so I cut back on the meat , chicken stock, tomatoes just to put everything in proportion. I made my own spice up as well having all the ingredients but kept the 5 teaspoons in . . I put the tagine in the oven on 150c over 2.5 hours then served it up with a couscous salad. This meal was fantastic.

Made this today, what a great dish!! excellent for company. the spices were outstanding and this will become one of my favorites!! if i could leave more than 4stars I would

I made it twice following the recipe to the letter and making my own spice. It smelled delicious and got raving reviews from my quests. Excellent recipe for lamb lovers.

I made this just as it's written except I served over rice instead of couscous. It turned out great! The lamb is really tender and the dish is flavorful. I went to Morocco last fall so the tastes are fresh in my mind. It was a nice reminder. Thanks for the recipe!

This recipe, with no adjustments except that I made my own Moroccan spice blend (unable to find Ras el Hanout even at Whole Foods!), was an absolute hit with 12 of my neighbors. Several went back for seconds! The meat was so succulent! Will repeat it for sure.

Not a review (apologies) rather, a question for the crowd. At the simmer for 1.5h point of the recipe, how long would that be in a slow cooker? This seems like a recipe that the browning and other prep could be done the night before, and the main part of the cooking done slowly in a crock pot. Thoughts?

Great. Have already made it twice. Followed the recipe pretty close. Substituted cilantro for parsley and made my own Moroccan spices blend. Served over whole wheat cous cous from Trader's Joe. Served it with a simple orange, carrot and red onion salad, inspired by Andalusian orange salads.

Absolutely delicious! Perfect dish for a snow day. Skipped the apricots and used large cubes of eggplant instead. Already looking forward to eating the leftovers.

This recipe worked out very well. Other than not browning the meat (didn't have time) I followed the recipe pretty closely. Flavors were excellent. The only change I might make in the future is to reduce the amount of hot pepper slightly. I love spicy food, but didn't feel the heat level was quite right for the dish. As others have noted, could easily see modifying this recipe for chicken (or goat!).

Absolutely delicious! I substituted bone-in chicken thighs and chicken breasts but otherwise completely followed the recipe. Deep flavour, very aromatic, and a great combination of ingredients. Will definitely make again and will try with lamb.

This was delicious. I love making spicy aromatic foods. I made this exactly as per the recipe, except substituting ground cumin and coriander for cumin and coriander seeds in the ras-el-hanout spice mix. I particularly liked the sauce, chickpea/apricot combo, and even pushed the lamb aside to enjoy them. I put leftovers in the freezer, but my teenage son loved this so much that the next day he defrosted it and devoured it all!! I have recently been a big convert to using dried chickpeas - canned are fine and convenient - but flavor and texture is so much better. I sometimes boil up a whole batch and freeze them in small batches, which are great for throwing into a recipe like this - or whipping up some hummus. Excited about using the same spice mix with skinned/boned chicken thighs, beef or even tofu. This was so easy to make and so flavourfull.

Forgot to add that I covered and simmered for an hour and then removed lid and simmered for 30 min more. Added chickpeas and simmered for 10 min and then added apricots for another 5 min

Wow this was good. Used grass fed lamb shoulder. Added 4 cups of chicken broth and used canned chick peas. For the chickpeas I used about 1.5 cans. Drained and put in a pan. Covered with water added cinnamon stick and garlic cloves and simmered for 20 min and then drained. Added to meat when recipe said to do so. Makes a lot so be prepared to serve many! will serve with quinoa instead of couscous.

Holy moly, is this good! I cooked this in a Le Creuset enameled cast iron tagine, and I'm still learning how to adapt recipes to work in the tagine. I found that the amount of liquid when using the tagine was way too much. I cut the chicken broth back to 1 cup and drained the chopped tomatoes. It was still way too much liquid, resulting in a huge mess on my cooktop. So if you're actually using a tagine, my suggestion is to cut back dramatically on the liquid. The ingredients don't need to be immersed to achieve the most deliciously tender, succulent dish. The flavor of this dish is INSANE and I can hardly wait to have the leftovers, which will no doubt be even better! This is a new family favorite.

I recently made this recipe for a Christmas potluck dinner. It was so delicious everyone came up to me and thanked me and asked for the recipe. It smells delicious while it is cooking. I made it exactly as stated except I let it simmer for 45 minutes covered and 45 minutes uncovered to get the right consistency. I will make this again and again and again.

Fantastic!! This is our new favorite stew. It was hearty and flavorful. We used our slow cooker to cook down the meat. We will make this again and again.

Top pairings

Good news! The best wine with chicken can be either red or white - it depends on your own personal taste and the way it&rsquos cooked.

That said, chicken is a light meat, it won&rsquot surprise you to learn that white wine is generally a more flexible match with smooth dry whites like chardonnay happily partnering a great many chicken dishes. But there are recipes I&rsquod definitely pair with a red . . .

White wine pairings with chicken

Go for a lightly oaked Chardonnay or other smooth dry white like oaked Chenin Blanc or Viognier with:

  • Chicken in a creamy sauce, such as chicken alfredo or creamy chicken pies
  • Creamy or cheesy chicken pasta dishes like chicken tetrazzini or other chicken salads with a creamy dressing
  • Mild chicken curries like kormas

Aromatic white wines like medium-dry Riesling and Pinot Gris match well with spicy chicken dishes such as

  • Thai green chicken curry
  • Stir-fries with chicken
  • Sweet and sour chicken
  • Chicken tikka masala
  • Asian-style chicken noodle dishes

A crisp dry white like a Pinot Grigio, Picpoul or Sauvignon Blanc is good with

  • Fried chicken dishes or Mexican-style dishes with guac and sour cream like chicken enchiladas or chicken fajitas

Red wine pairings with chicken

  • With tomato- and pepper-based sauces - try a medium-bodied southern French or Spanish red like a Côtes du Roussillon - or a Merlot
  • Chicken with a barbeque sauce can take a more full-bodied red with a touch of sweetness like a Shiraz, Grenache or Zinfandel. (Not too big or oaky though. Chicken isn't steak!)
  • With chicken in a red wine sauce like coq au vin drink a similar wine to the one you use for the recipe. Burgundy is traditional but I&rsquod probably go for a red from the Rhône or Languedoc
  • dishes made from chicken livers like a chicken liver paté - light fruity reds work well with these
  • And rich chicken dishes like chicken marsala can take a full-bodied red wine like an aglianico

When either red or white wine pairings would do

  • Simply roast chicken. Either an oakedChardonnay or a Pinot Noir will be great but if you've got a dark savoury gravy with it I&rsquod go for a medium-bodied red like a Côtes du Rhône.
  • Grilled chicken with herbs or lemon chicken. You could go for a crisp dry white as above or a light red such as a Beaujolais or other gamay
  • With a Moroccan-style tagine with preserved lemon. You'd think white wine but an aged red like a rioja can work surprisingly well as you can see here

There are, of course, many other possibilities - fruity rosés also work well with spicy chicken dishes and Spanish-style chicken dishes with rice, sparkling wines with fried chicken and chicken kiev and cider is generally a great all-rounder but if you want to keep it simple, this is a start!

You may also find these posts useful:

Photo credits: grilled chicken (top) ©gkrphoto, chicken curry ©voltan, coq au vin ©HLphoto, all at

If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.

Fruity Moroccan-Style Chicken Stew with Rice recipe - Recipes

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Our Chicken biriyani recipe is a great simple meal for winter weeknights.

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

Best slow-cooker recipes

Slow cookers make light work of dinner time and washing up, and are energy efficient, too (so good for the wallet!). Get creative with yours, with our best collection of slow-cooker recipes, from Irish stew and spaghetti bolognese, to fiery black bean and chipotle chilli, and aromatic chickpeas with dates, cinnamon and almonds

Published: December 10, 2018 at 9:12 am

Wonderful, wonderful slow cookers… we love the whole bung-it-in approach, and it means you can get on with other bits while those ingredients transform into a delicious dinner. Whether you’re using a Crock-Pot or other brand of slow cooker, all the below slow-cooker recipes should work in it (did you know that you can even make spaghetti bolognese in a slow cooker?)

Our slow-cooker meals include slow-cooked chicken recipes, healthy slow-cooked recipes (try coconut dahl) as well as more indulgent options, perfect for a dinner party. How about an all-in-one fragrant lamb curry? Easy baked bolognese sauce? Or a posh ossobuco with gremolata?

Check out our expert guide to how to use a slow cooker here…


Slow cooker prawn and chorizo paella

Centuries ago, Sardinia was occupied by the Spanish. As a result, the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice). This version, with smoky chorizo, sweet tomatoes and juicy prawns, is a great reason to get that slow cooker out.

Slow-cooker tagine with pepper, date and harissa

This simple but flavour-packed veggie tagine makes a feature of meltingly soft peppers, but you could add any summery veg to the base sauce – chunks of squash or courgette would be good.

Braised ox cheeks

This easy, slow-cooked beef dish promises punchy soy and mirin flavours, perfect for mixing things up at the weekend.

Slow-cooker gammon in cider

Try this hassle-free centrepiece for an impressive weekend lunch. Put the ingredients into a slow cooker and leave for four hours, then glaze for a sticky-sweet finish.

Slow-cooker pulled pork

Get perfect pulled pork every time with this easy recipe. Put the ingredients into a slow cooker and leave for eight hours to let the spices infuse.

Slow-cooker chicken curry

This creamy, aromatic curry is easy to make and is guaranteed to be a hit with the whole family. Put all the ingredients into a slow cooker and leave for four hours to let the spices infuse.

Slow-cooker sausage casserole

Give your slow cooker some love with this winter warmer, packed with hearty ingredients including sausages, bacon and borlotti beans.

Slow-cooker beef stew

This hearty stew is full of iron, protein and natural antioxidants. Pop beef shin, red wine and veggies into a slow cooker and leave for four hours.

Slow-cooker chilli with jalapeño cheddar cornbread

A bit of everything goes into this chilli to create the ultimate winter warmer – dark chocolate, lager and Worcestershire sauce along with plenty of herbs and spices. Throw all the ingredients into a slow-cooker and let the mince soak up the flavours for four hours.

Slow-cooker Irish stew

This hearty, traditional stew is just the thing for dinner as the winter months roll in. Put the lamb and veggies in a slow cooker and leave for four hours.

Oxtail with orange, szechuan peppercorns and star anise

Check out our meltingly tender slow-cooked oxtail with Szechuan peppercorns, aromatic orange and star anise - the perfect weekend warming recipe.

Lamb kleftiko

Check out these easy slow cooked lamb shanks with waxy potatoes. Kleftiko is a Greek dish of lamb and potatoes slow cooked with white wine, lemon and oregano. Serve with bread for mopping up juices, and a green salad dressed with red wine vinegar and olive oil.

Groundnut chicken stew

Check out our creamy chicken stew with peanut butter. Groundnut stew is a typically West African dish. Serve this slow-cooked chicken, with its mellow peanut butter and fiery ensemble of spices, alongside extra sliced red chilli for oomph.

Chickpeas with dates, turmeric, cinnamon and almonds

Check out our easy chickpea stew packed with dates, crunchy almonds and vibrant turmeric. Slow cooking chickpeas with a heady selection of spices really ramps up the flavour in this frugal dish. Try to get hold of the extra large, chubby chickpeas in jars for superior texture.

Black bean and chipotle chilli

Check out our chilli with black beans and fiery chipotle chilli paste. This veggie one-pot is an easy, low calorie recipe the whole family will love.

Slow-cooker dahl

Check out our healthy slow cooker recipe which uses lentils and split peas. This delicious slow cooker idea is sure to make a creamy dinner - it's a great weekend vegetarian warmer for those wintery months!

Slow-braised Korean short ribs

This easy slow cooker recipe is worth the few hours of preparation it needs. Meaty beef ribs are cooked with gochuchang paste in a slow cooker to give a savoury, spicy umami rich dish. Looking for more inspiration? Check out our collection of best ever Korean recipes.

Best-ever spaghetti bolognese

Looking for a quick slow cooker meal? We've honed our favourite spag bol recipe to give perfect results every time. This easy recipe is great to get ahead with the night before in your slow cooker, a healthy, low-fat method of cooking which doesn't require much time or effort.

Slow-cooked brisket with red wine, thyme and onions

Check out this simple slow cooker beef brisket recipe. This easy melt-in-the-mouth beef makes a perfect Sunday roast for when you have guests for dinner.

BBQ pulled pork

Fancy a slow-cooked pork meal? Pulled pork is a brilliant way to serve a crowd, and it's also pretty easy to make in your Crock-Pot. Cook the pork in your slow cooker for three hours, prepare the barbecue sauce and coleslaw and there you have it – a delicious slow-cooked meal for eight.

Sausages with blackberries, bay and juniper

Check out our slow-cooked sausages with juicy blackberries, bay leaves and fruity juniper berries. Perfect for a midweek dinner, served with buttery mashed potatoes and dijon mustard.

All-in-one fragrant lamb curry

This healthy slow-cooked recipe is totally fuss-free. Just bung all the ingredients in a slow cooker and it'll be ready to serve in only two hours - it's the perfect meal for a family night in.

Ossobuco with gremolata

Nothing beats a classic ossobuco with gremolata, the perfect midweek meal! If you're short on time in the mornings, why not prepare everything you need for this slow-cooked beef recipe the night before. You can easily freeze in portions too – serve with risotto, polenta or mash.

Beef and Guinness stew

This slow-cooked beef stew is perfect to serve up on Sundays with some creamy mash. Follow our simple recipe before leaving the beef in the slow cooker for six hours to make the meat tender. This is the perfect weekend meal as you can get on with your day knowing that there's a succulent slow-cooked stew waiting for you.

Slow-cooker sweet and sour chicken

Make this popular dish your next Friday night fakeaway, with extra instructions to make the recipe using a slow cooker. You can control the fat and sugar in this recipe, and it will taste fresher than any takeaway version.

Moroccan-style stuffed peppers

Adapt this vegetarian dinner to roast in the oven or in a slow cooker. The sweet flavour and soft texture of red peppers and pairs beautifully with chickpeas and rose harissa.

Thinking about using your slow cooker in summer? We've got loads of great recipe ideas! Just click the image below:

Watch the video: Moroccan Chicken - Sanjeev Kapoor - Quick Chef (July 2022).


  1. Bajin

    I think, that you are mistaken. I can prove it. Write to me in PM.

  2. Bede

    Sorry to interrupt ... I am here recently. But this topic is very close to me. Ready to help.

  3. Inteus

    The same, infinitely

  4. Brandyn

    Pure Truth!

  5. Doulmaran

    I consider, what is it - a lie.

  6. Fraser

    There are other drawbacks

Write a message