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Moroccan Braised Chicken

The prunes and spices are what makes this Moroccan dish.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2006


  • 4 tablespoons olive oil
  • 6 whole chicken legs, (about 12 ounces each), drumsticks and thighs attached, skin removed
  • Coarse salt and ground pepper
  • 1 large onion, halved and thinly sliced
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups large pitted prunes, (dried plums)


  1. In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.

  2. Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.

  3. Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

Reviews Add a comment

  • poopak
    18 FEB, 2008
    Delish! I used breasts (halved lengthwise) instead and served it on a bed of basmati rice. This recipe would also work with dried apricots instead of the prunes.
  • chateauerman
    15 FEB, 2008
    We love this dish. It's very easy to make even though the cooking time itself is long, but it frees you up to do other things while it cooks. The kids like it as well. It's exotic enough without being too adventurous.