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Slow Cooker Moroccan-Style Chicken with Almonds and Apricots
Slow Cooker Moroccan-Style Chicken with Almonds and Apricots
INGREDIENTS

(cooking time: 3 hr 15min/active: 15 min; 4 servings)

  • Chicken thighs – 3 lb, skinless
  • 1 medium onion, 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  - to taste
  • 1 bay leaf
  • Low-sodium chicken broth – 1/3 cup
  • Chickpeas – 1 15-oz can, drained
  • Green olives – ½ cup
  • Dried apricots – ½ cup
  • Almond slivers – 1/3 cup
INSTRUCTIONS
  • In a large bowl, toss all the ingredients from chicken thighs to black pepper till chicken and onion pieces are well-coated.
  • Place chicken thighs and onions into the slow cooker pot. Pour chicken broth, add a bay leaf.
  • Cook on high for about 2 hours.
  • 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.
  • 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.
  • Discard bay leaf; season with salt and pepper.
  • Serve in shallow bowls: add cooked couscous, a chicken thigh, pour over with juices, sprinkle with almonds.