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