What is a good recipe for moroccan slow cooked chicken?

Had this before at a restaurant in PA, belly dancing and all loved the food except for lamb (not a fan).


Please include recipe.What is a good recipe for moroccan slow cooked chicken?
Moroccan Chicken with Vegetables (serves 4)





Ingredients:





1. 1 Tablespoon butter or margarine


2. 1 3 lb broiler/fryer, cut up


3. 2 medium onions, sliced


4. 1 3-inch cinnamon stick


5. 陆 dried red chile pepper


6. 1 陆 teaspoons salt


7. 戮 teaspoon ground coriander


8. 戮 teaspoon ground ginger


9. 戮 teaspoon ground turmeric


10. 录 teaspoon coarsely ground pepper


11. 2 cups chicken broth


12. 4 fresh parsley sprigs


13. 2 Tablespoons honey


14. 1 (15 ounce) can garbanzo beans, drained


15. 1 medium size sweet potato, peeled and cut into 1-inch pieces


16. 2 carrots, peeled and cut into 1-inch pieces


17. 2 medium zucchini, cut into 1-inch pieces


18. 2 Tablespoons raisins


19. Hot cooked rice





Melt butter in a large pot over low heat. Add chicken and next 8 ingredients; cover and cook 10 minutes, stirring occasionally. Add broth and parsley; bring to a boil. Cover, reduce heat, and simmer for 40 minutes or until chicken is done.





Heat oven to 300 degrees. Place chicken in large baking dish, reserving broth. Brush with honey, and bake uncovered for 12 minutes. Remove cinnamon, chile, and parsley from broth. Bring to a boil, and garbanzo beans and next 4 ingredients. Reduce heat and simmer uncovered for 20 minutes. Serve chicken and vegetables over rice.


From: http://easyinternationalrecipes.webs.com鈥?/a>What is a good recipe for moroccan slow cooked chicken?
Google Chicken tagine with preserved lemon and olives. I don't have a recipe here at home so that's my best suggestion. You can use strips of lemon peel instead if you have no preserved ones. All you need from memory is chicken, tomatoes, onion, garlic? olives, lemon and a few spices. All goes in the oven after perhaps browning the chicken pieces lightly and walk away and the smell will fill the house!
Here are some great recipes:





Moroccan Chicken


Yields: 6 servings





2 fryers (1 1/2 pound each)


4 large minced onions


4 minced garlic cloves


1 tablespoon grated fresh ginger


1 teaspoon saffron


1 cup olive oil


1 tablespoon mixed chopped fresh parsley and cilantro


1/2 teaspoon cumin


1/2 teaspoon cinnamon


1/2 teaspoon turmeric


1/2 teaspoon paprika


1/2 cup lemon juice


2 cups water


2 tablespoons salt


1 tablespoon black pepper


1 preserved lemon (available at a Middle Eastern grocery or a specialty foods store)


5 ounces olives





In a large tangine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.





Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.





When ready to cook, pour the water into the tangine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.





While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.





Add the olive mixture to the chicken 5 minutes before serving. Serve hot.





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Moroccan Lemon Chicken with Summer Squash and Green Olives





4 (6-ounce) boneless, skinless chicken breasts


1 teaspoon ground cumin


1 teaspoon ground ginger


1/2 teaspoon cinnamon


1/2 teaspoon freshly ground black pepper


1/4 teaspoon allspice


1/4 teaspoon salt


1/8 teaspoon cayenne


1 lemon


4 teaspoons extra-virgin olive oil


1 small onion, thinly sliced


3/4 pound summer squash, thinly sliced crosswise


1/3 cup pitted green olives


2 tablespoons water


2 tablespoons chopped parsley





Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.


In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *





Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat.





Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side.





Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 teaspoon oil to the skillet and return to medium-high heat.





Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well.





Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.





Cooking Tip:





Use cutlets in place of chicken breasts if you want to avoid the pounding step.


Turkey cutlets can also be used.





Note:





These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.





Recipe from The South Beach Diet Supercharged.