Active Time
15 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

Step 2    

Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

Step 3    

Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

Serve With

Couscous.

You May Like

Aggregate Rating value: 5

Review Count: 609

Worst Rating: 0

Best Rating: 5

Author Name: Cheva Gabor

Review Body: Unusual and special. Worth making for company. I was wary of the mix of spices and the mix of sweet and savory components (apricots and green olives), not to mention almonds on top, but what an enchanted dish. I felt transported to the casbah!

Review Rating: 5

Date Published: 2017-01-12

Author Name: CoonassCuisine

Review Body: Excellent!  Cooking time was off for my slow cooker.  Made curry rice as a side instead of cous cous and blended beautifully.  The layers of flavors of the dish are fantastic. 

Review Rating: 5

Date Published: 2016-10-21