You can make this easy, gluten-free Moroccan Chicken on the stove, in the oven, in an InstantPot or in your slow cooker. Any way you prepare it, it’s delish. The spices, tomato, aromatics and figs come together for a knockout sauce.
Wait, figs? Yes, figs. Or prunes.
If you can’t find dried figs (or don’t like them), this dish is also fabulous with prunes. Dried (purple) fruit adds texture, depth of flavor, and (unprocessed!) sweetness. I’ve been known to chop up a few figs or prunes and throw them in chili, soups and stews for a little sweet. They’re fabulous with chicken – especially stewed or braised.
I mean, if it’s good enough for Ina Garten, it’s good enough for me. Ina’s Chicken Marbella is one of her most popular recipes ever, feature a prune-chicken-olive combo. While we’re talking about Ina, her Baked Goat Cheese with Balsamic Glazed Figs with dried figs is next level delicious too.
I would use dried figs or prunes in this Moroccan Chicken, but other dried purple fruits are fabulous for cooking too. In addition to figs and prunes, try adding chopped raisins (look for vine-dried ones) or dried blackberries to your dishes. The first three add fiber in addition to dark-fruit-antioxidant-power.
Can I use chicken thighs? Frozen chicken?
In a word: yes. You can use chicken thighs in the recipe. I would reduce the cooking time for the stove top, oven and InstantPot methods by about 20%. I’ve included frozen chicken directions for the InstantPot method – I recommend at least partially thawing for the other three options. If you put fully frozen raw chicken in the slow cooker, it’s better to use a “high” setting, as you want to make certain the chicken reaches 165 degrees F.
Meal prep:
This chicken is fabulous the next day, and reheats really well. If you’re a meal prepper, definitely give this one a try. Check out my Roasted Shrimp with Lemon & Garlic and Sheet Pan Chicken Thighs with Bacon for easy weekday dinners or meal prep as well.
If you’re looking for more fabulous chicken dishes that can be made in the slow cooker or InstantPot, this White Chicken Chili with Bacon and my Soy Citrus Chicken are definitely worth a try.
Serve this tasty Moroccan Chicken over polenta, with rice, with cauliflower rice or alongside a big salad. My whole family loves this dish, and I’m betting you will too!
Moroccan Chicken
Ingredients
- 3 pounds chicken cut into serving size pieces or chicken breasts, skinless
- 8 dried California figs (or prunes) snipped in half, stems removed
- 8 ounces tomato sauce
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/4 cup white wine or apple juice
- 2 TBSP olive oil
- 2 bay leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/2 cup green bell pepper chopped (optional)
- 2 tablespoons toasted sesame seeds or slivered almonds for serving
Instructions
Stove Top Method:
- Warm the oil in a heavy pot or large skillet over medium-high heat. Season the chicken with salt and pepper and brown on all sides, leaving the chicken in the pan after browning. Add all remaining ingredients except sesame seeds/almonds; cover.
- Reduce heat to medium and cook for 20 to 30 minutes until chicken is done.
- Spoon the chicken and sauce into a serving bowl. Sprinkle sesame seeds or almonds on top and serve piping hot.
Oven Method:
- Warm the oil in a heavy pot or large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper and brown on all sides, leaving the chicken in the pan after browning. Add all remaining ingredients except sesame seeds/almonds; cover.
- Place covered pan in oven at 325°F and cook for 1.5 hours (chicken pieces) or 2 hours (chicken breasts), until chicken is cooked through.
- Spoon the chicken and sauce into a serving bowl. Sprinkle sesame seeds or almonds on top and serve piping hot.
Instant Pot Method:
- Season the chicken with salt and pepper. Increase the wine or juice to 1/2 cup, and place all ingredients (except sesame seeds/almonds) on top of the chicken. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 15 minutes. Use the "quick-release" pressure setting by turning the vent to the venting position to keep the chicken from overcooking.
- Spoon the chicken and sauce into a serving bowl. Sprinkle sesame seeds or almonds on top and serve piping hot.
- *For frozen chicken breasts, do not increase wine. Increase cook time to 20 minutes.
Slow Cooker Method:
- Season the chicken with salt and pepper and oil, and place in the bottom of the slow cooker. Increase the wine or juice to 1/2 cup, and add all ingredients (except sesame seeds/almonds) over the chicken. Set the slow cooker to low and cook for about 6 hours, until chicken is done.
- Spoon the chicken and sauce into a serving bowl. Sprinkle sesame seeds or almonds on top and serve piping hot.
Video
Notes
Nutrition
Adapted from a recipe from: California Fig Growers Assn. Photos by Alycia Moreno (this is her new favorite meal prep recipe.)
Flavorful chicken you can make with virtually any cooking method? I’m calling that a win.
