Moroccan Chicken: Made On Stove Top, Crock-Pot Or Tagine

• 5 boneless skinless chicken breasts, chopped into bite size pieces
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon mccormick's montreal steak grill seasoning
• 1 teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• olive oil
• 1/2 of an onion (White, Yellow or red, your choice)
• 1 cup chicken stock, from a box
• 1/2 cup raisins (if you want, you can use more)
• 1/2 cup prune (if you want you can use more)
• couscous (optional, any flavor you want)

1. Super Easy:
2. Olive Oil in pan on high heat.
3. Add chopped onions and sautee a little.
4. Add chicken.
5. Mix a bit.
6. Reduce heat and add all the spices and mix a little.
7. Count to 60 so let the spices warm up a little.
8. After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
9. Cover and simmer for about 15 minutes.
10. Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
11. If you are using couscous, put the cous cous on a serving plate first then pour this chicken dish over the couscous which will absorb any loose liquid.
12. ----------------------------------------------------------------------------------------------------.
13. If using a crockpot (slowcooker).
14. Dump everything in the same order as above: oil, onions, chicken, then spices, fruit, cover with stock and slow cook for anywhere from 4 hours (ideal) to no more than 10. The longer it cooks, the better it will be - but it WILL dry out after 10 hours unless you a little extra chicken stock.
15. Side Dish ideas:
16. Polenta.
17. Enjoy!

chicken breasts, ground coriander, paprika, ground cumin, grill seasoning, ground turmeric, ground cinnamon, olive oil, onion, chicken stock, raisins, couscous

Taken from www.food.com/recipe/moroccan-chicken-made-on-stove-top-crock-pot-or-tagine-375800 (may not work)