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

Ingredients

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)

Preparation

Super Easy:
Olive Oil in pan on high heat.
Add chopped onions and sautee a little.
Add chicken.
Mix a bit.
Reduce heat and add all the spices and mix a little.
Count to 60 so let the spices warm up a little.
After 1 minute has passed, add chicken stock, prunes and rasins and stir a bit.
Cover and simmer for about 15 minutes.
Uncover, stir a bit again and simmer another 5 minutes until the stock has reduced a bit and it's not so runny.
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.
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If using a crockpot (slowcooker).
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.
Side Dish ideas:
Polenta.
Enjoy!