Moroccan Chicken with Spinach and Chick Peas

There's just something about Moroccan food that I love. The fragrance while cooking, the delicate balance of sweet and savory, and the way the cinnamon seems to flavor every morsel all come together for a fantastic meal.

This was a Sunday throw-together meal that I cooked slowly in the oven. It would work in a slow-cooker, too. No extra steps--just chuck it all in.

So good, and warming on a cold winter day.


Moroccan Chicken with Spinach and Chick Peas
serves 2

tiny drizzle olive oil
1/2 chicken, or 4 pieces bone-in chicken
kosher salt
freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 large onion, sliced vertically
4 cloves garlic, minced
3/4 cup dried fruit (I used mixed dried fruit; raisins, prunes or apricots would all be excellent choices)
1 15-ounce can chick peas, rinsed and drained
1 cup white wine (I used mead that someone gave us for a Christmas gift)
1 cup chicken broth
two or three big handfuls of washed and dried fresh spinach

Grease pan (or slow cooker interior) with a small drizzle of olive oil. Place chicken in pan, then sprinkle with salt and pepper. Add cumin, coriander, cinnamon, onion, garlic, dried fruit, chick peas, wine and chicken broth. Cover and cook at 300*F for 4 hours (or set slow cooker to high for 4 hours), or until chicken is cooked and very tender.

Remove pan from oven and add spinach. Re-cover and let sit while you set the table and prepare any sides.


Serve hot. I didn't bother with couscous, since I'm avoiding many carbs, but it certainly would have been delicious and authentic. Other options include bulgur wheat, quinoa and millet for similar texture and flavor.

I just ate it like stew. And I licked the bowl.