How to Make Chicken Marrakesh
Morocco is known for its wonderfully spicy and aromatic food offerings. They combine spices such as cinnamon, paprika and cumin together for that unmistakably, uniquely Moroccan flavour. You can find the spices at most grocery stores.
- 1 cup of OJ or chicken broth
- 3 tbsp cornstarch
- 1 tbsp honey
- 1 tbsp cumin, ground
- 2 tsp each paprika and cinnamon
- 1 tsp each nutmeg and salt
- 8 bone-in chicken thighs or drumsticks or 4 bone-in chicken breasts*
- 1 small onion, chopped
- 2 cups baby carrots
- 1 cup squash, cut into pieces
- 1 cup green olives, preferably wine cured
- 1 cup mixed olives, preferably wine cured
Instead of cooking this traditional dish in a tagine (because let’s be honest, who has a tagine?) we’ve simplified the dish by making it in a slow-cooker. Once you’ve stirred your thickener together (chicken stock or juice and corn starch), throw the rest of your ingredients in the slow-cooker, mix ‘em up and cook on high for a maximum of 4 hours.
Serve with warm, fluffy couscous (readily available at most grocery stores).
*While chicken breasts are an acceptable option, darker meat such as thighs and drumsticks cook up better in a slow-cooker since the breasts tend to overcook.