Eats: Mock Moroccan Chicken

THIS DISH IS PREFACED “MOCK” because it was invented by me to take advantage of a pile of raisins and dried apricots that were taking up kitchen space — as well as to satisfy my keen appetite for slow-cooked Middle Eastern/North African-style meat-with-fruit. If you’re using chicken thighs, you could leave them intact rather than dicing them; the latter makes the dish more like a stew. Your call.

Mock Moroccan Chicken

o 1-1/2 lbs. boneless skinless chicken thighs or breasts (1″ diced)
o 3 yellow onions cut logitudinally in sixths
o 1 cube vegetable bouillion dissolved in 2 cups hot water
o 3 large carrots, sliced
o 4 cardamom pods (green)
o Handful each of dried apricots, dark raisins, blanched slivered almonds
o 1/4 cup plum or apple-cider vinegar
o 2 tbsp. honey (orange blossom if you can get it)

1. Brown chicken on all sides in olive oil, salt to taste, then put in crockpot
2. Sautee onions until tender in the pan containing remains of step 1, add to pot
3. Add bouillion-water to pot, then everything else. Stir.
4. Cook on high for one hour, then low for at least three
5. Serve over rice or couscous (I prefer the latter ‘cos I’m occasionally lazy. Why else would I have a slow cooker?)

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