Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

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This flavorful chicken dish is slow cooked in Moroccan spices for an authentic tasting dish.  More Slow Cooker Recipes

Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds
Photo: © Todd Porter & Diane Cu
Active Time:
15 mins
Total Time:
3 hrs 15 mins
Yield:
4

Ingredients

  • 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

Directions

  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.

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