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Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

slideshow More Slow Cooker Recipes

  • Total Time:
  • Servings: 4

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  • 3 pounds skinless chicken thighs
  • 1 onion, cut into 1/2-inch wedges
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 bay leaf
  • 1/3 cup low-sodium chicken broth
  • One 15-ounce can chickpeas, drained
  • 1/2 cup green olives
  • 1/2 cup dried Turkish apricots
  • 1/3 cup sliced almonds


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

Serve With


Contributed By Photo © Todd Porter & Diane Cu

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