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

Melissa Rubel Jacobson
July 2014

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© Todd Porter & Diane Cu

Recipe Summary

active:
15 mins
total:
3 hrs 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Serve With

Couscous.

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