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Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

  • ACTIVE: 15 MIN

  1. 3 pounds skinless chicken thighs
  2. 1 onion, cut into 1/2-inch wedges
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon ground ginger
  5. 1/2 teaspoon ground coriander
  6. 1/4 teaspoon ground cinnamon
  7. 1/4 teaspoon cayenne pepper
  8. Kosher salt and freshly ground black pepper
  9. 1 bay leaf
  10. 1/3 cup low-sodium chicken broth
  11. One 15-ounce can chickpeas, drained
  12. 1/2 cup green olives
  13. 1/2 cup dried Turkish apricots
  14. 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 Couscous.