Servings: 4
Chicken thighs
3 lb., skinless
Medium onion,
1, large chopped
Ground cumin
1 tsp.
Ground ginger
½ tsp.
Ground coriander
½ tsp.
Ground cinnamon
¼ tsp.
Cayenne pepper
¼ tsp.
Kosher salt
to taste
Fresh ground black pepper
 to taste
Bay leaf 
Low-sodium chicken broth
1/3 cup
1 15-oz can, drained
Green olives
½ cup
Dried apricots
½ cup
Almond slivers
1/3 cup
Slow Cooker Moroccan-Style Chicken with Almonds and Apricots
15 m
3 h 15 m
Ready in:
3 h 30 m
  1. In a large bowl, toss all the ingredients from chicken thighs to black pepper till chicken and onion pieces are well-coated.
  2. Place chicken thighs and onions into the slow cooker pot. Pour chicken broth, add a bay leaf.
  3. Cook on high for about 2 hours.
  4. Open the pot, add olive, apricots and chickpeas, mix to combine, cook for 1 more hour. You will see the dish is ready when the apricots get plump.
  5. While your chicken is cooking, toast almonds on a pie plate in the oven at 350°F/180°C/Gas Mark 4 till fragrant. It should take about 7 minutes.
  6. Discard bay leaf; season with salt and pepper.
  7. Serve in shallow bowls: add cooked couscous, a chicken thigh, pour over with juices, sprinkle with almonds.