Chicken Tangier

Admittedly, at first, when I read the recipe for Chicken Tangier, it sounded wierd.

Once I tried it, zowie, my mind changed fast. It's a really delicious, once-in-awhile dish to make.

I found it in a cookbook titled "CROCK Pot, The Original Slow Cooker, Chicken Cookbook; 5 Ingredients or Less Cookbook ; Soups and Stews Cookbook."  (2008 Publications International, Ltd.)  In other words, this handy little spiral spine cookbook is actually three books in one!

If you ever come across this cookbook, buy it. It's got some really great recipes.

Here's a little hint.  Sometimes I follow the recipe and cook Chicken Tangier in a slow cooker . However, I've also cooked it in a large frying pan on the stove. Either way, it's yummy.

The olives provide the salty taste;  prunes and raisins make it sweet; and lemons are nice and tart. The capers, well, they just add to the deliciousness.

The recipe shown here is directly from the cookbook. Just remember, it can all be done lickety split in a frying pan, if time is of the essence. You can also alter the ingredients to your liking. For instance, I made Chicken Tangier last night but had no capers on hand. It still came out great.

                                                                     Chicken Tangier

1 Tablespoons dried oregano
2 teaspoons seasoning salt
2 teaspoons pureed garlic
1/4 teaspoon black pepper
3 pounds of skinless chicken thighs
8 thin slices of lemon
1/2 cup dry white white
2 Tablespoons olive oil
1 cup pitted prunes
1/4 cup currents or raisins
1/2 cup pitted green olives
2 Tablespoons capers
Hot cooked noodles or rice
Chopped fresh parsley or cilantro, to garnish

1. Stir together oregano, salt, garlic, and pepper in small bowl. Rub mixture onto chcken, coating on all sides.
2. Spray inside of CROCK POT slow cooker with cooking spray and add chicken. Tuck lemon slices between chicken pieces. Pour wine over chicken and sprinkle olive oil on top. Add p4unes, currants or raisins, olives and capers. Cover and cook on LOw 7 TO 8 HOURS OR ON high 4 TO 5 HOURS.
3.  To serve, spoon over cooked noodles or rice and sprinkle with chopped fresh parsley orcilantro.

Makes 8 servings.

WOULD YOU TRY THIS RECIPE?