Slow Cooker Moroccan Chicken with Apricots and Almonds
It’s getting a bit late in the season for slow cooker recipes. In fact as I was walking back from the organic market where I had gone to buy dried apricots, I smelled the air and wished I’d also bought a steak to throw on the grill instead. By the time the sun went down and I was spooning the chicken over whole grain cous cous, we were happy to be eating it. This dish is ridiculously simple to make and the flavors are really quite nice together. I foresee bringing it down from the attic with our Fall clothes.
Slow Cooker Moroccan Chicken with Apricots and Almonds
Adapted from Food & Wine
INGREDIENTS
- 2 pounds skinless chicken thighs
- 1 large yellow onion, chopped
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- Kosher salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1/3 cup low-sodium chicken broth
- One 15-ounce can chickpeas, drained and rinsed
- 1/2 cup dried Turkish apricots, chopped
- 1/3 cup sliced almonds
- Cous cous, for serving
In the bowl of your slow cooker, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Add the bay leaf and chicken broth, cover and cook on high for 2 hours*. Stir in the chickpeas and apricots, cover and cook until the chicken is tender and cooked through, about 1 hour. Serve over cous cous, sprinkled with sliced almonds.
Serves 4-6
*If cooking on high for two hours doesn’t work with your schedule, you can certainly cook it on low for longer. What I’ve found is that the cooking time isn’t rocket science just so long as you give it time to cook through. Alternatively, if you don’t have a slow cooker you can certainly bake in a dutch oven.
