Moroccan Chicken With Apricots, Olives And Almonds

Prep Time
< 15 minutes
Cook Time
3+ hours
  • 3 lbs skinless chicken thighs
  • 1 onion, cut into 1/2-inch wedges
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 bay leaf
  • â…“ cup low-sodium chicken broth
  • 1 (15-ounce) can chickpeas, drained
  • ½ cup green olives
  • ½ cup dried Turkish apricots
  • â…“ cup sliced almonds, toasted
  1. Toss chicken thighs with onion, cumin, ginger, coriander, cinnamon and cayenne in a large bowl.
  2. Season with salt and pepper, to taste.
  3. Place chicken and onions in the bottom of your slow cooker.
  4. Add chicken broth and bay leaf.
  5. Cover and cook on high for 2 hours.
  6. Add in chickpeas, olives and apricots.
  7. Cover and continue to cook for about 1 hour, until chicken is tender and cooked through. Apricots should be plump.
  8. Remove bay leaf and season juices with salt and pepper.
  9. Toasted almonds should be lightly golden and fragrant. Best baked at 350 degrees.
  10. To serve, spoon chicken and juices into bowls and top with toasted almonds.
Middle Eastern