Moroccan Chicken

4.89 from 18 votes

Make this easy, gluten-free Moroccan Chicken on the stove, in the oven, in an InstantPot or in your slow cooker. It’s delicious and so simple!

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American, Mediterranean

Keyword: chicken recipes, easy dinner recipes, paleo recipes

Servings: servings

Calories: 374kcal

Author: KC Cornwell

3 pounds boneless + skinless chicken breasts cut into serving size pieces or chicken thighs
8 dried California figs (or prunes) snipped in half, stems removed
8 ounces tomato sauce
½ cup onion chopped
2 cloves garlic minced
¼ cup white wine or apple juice
2 tablespoon olive oil
2 bay leaves
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground allspice
½ cup green bell pepper chopped (optional)
2 tablespoons toasted sesame seeds or slivered almonds for serving

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.

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 (165°C) 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.

Season the chicken with salt and pepper. Increase the wine or juice to ½ cup (120 ml), 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.

Season the chicken with salt and pepper and oil, and place in the bottom of the slow cooker. Increase the wine or juice to ½ cup (120 ml), 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.

Serve with rice, polenta, or a big green salad. Store in refrigerator in a sealed container for 4 days.