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Moroccan Chicken

Moroccan Chicken makes a flavorful and healthful addition to the dinner menu. In this quick dish a distinctive combination of dried plums, stewed tomatoes and spices, served with a simple tabbouleh, gives chicken an ethnic twist. And the flavorful canned tomatoes and dried plums add nutrient-rich vegetables and fruits to a great dish!

Recipe by Canned Food Alliance
dairy free, gluten free, nut free, sugar free


  • 2 tablespoons olive oil
  • 4 chicken thighs, skinned
  • 1/2 onion, chopped
  • 1 can (14 1/2 ounce) stewed tomatoes (no salt added)
  • 1/2 cup dried plum (prune) juice or orange juice
  • 6 pitted dried plums (prunes), diced
  • 1/4 teaspoon ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup plain tabouleh
  • 1 1/3 cups boiling water
  • 1/2 cup chopped parsley


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the chicken and brown on one side.
  3. Turn and add the onion; continue cooking until the onion and chicken are browned.
  4. Drain the excess fat.
  5. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper.
  6. Cover and cook 5 minutes over medium heat.
  7. Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally.
  8. Meanwhile combine the boiling water and tabbouleh in a medium saucepan.
  9. Cover and rest for 5 minutes.
  10. Add the parsley to tabbouleh and season to taste with salt and pepper.
  11. Serve the chicken and sauce on a bed of tabbouleh.