In The Kitchen
Slow Cooker Moroccan-Spiced Chicken with Apricots, Olives, and Almonds
Description :
This warming chicken dish is slow cooked in Moroccan spices and best served on couscous with a sprinkle of toasted almonds.
Ingredient :
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3 pounds skinless chicken thighs
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1 onion, cut into 1/2-inch wedges
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1 teaspoon ground cumin
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1/2 teaspoon ground ginger
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper
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Kosher salt and freshly ground black pepper
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1 bay leaf
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1/3 cup low-sodium chicken broth
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One 15-ounce can chickpeas, drained
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1/2 cup green olives
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1/2 cup dried Turkish apricots
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1/3 cup sliced almonds
Direction :
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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.
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Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.
