Slow Cooker Moroccan Chicken with Apricots, Olives

Name: Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper.
2
Transfer the chicken and onions to a slow cooker.
3
Add the bay leaf and chicken broth, cover and cook on high for 2 hours.
4
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.
5
Remove the bay leaf and season the juices with salt and pepper.
6
Meanwhile, preheat the oven to 350.
7
Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.
8
Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds skinless chicken thighs, 1 onion, cut into 1/2-inch wedges, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, and more.

Yes, Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions