Slow-Cooker Moroccan Chicken

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Slow-Cooker Moroccan Chicken
What's your Take?
Prep Time 10 minutes Cook Time 4 hours on high or 8 hours on low

Slightly sweet and exotic, your family will love this Moroccan Chicken! Inspired by an Apricot Chicken Tagine I once had, this slow-cooker meal is one of my families favorites. It takes no time at all to prepare as it's one of those "throw in a pot" recipes and as it's made in a slow cooker, it will be ready once you walk in the door after a busy day. That's a win in my book.

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What you'll need

  • 6 to 8 boneless and skinless chicken thighs
  • 1 cup canned chickpeas, rinsed
  • 1/3 cup dried apricots, sliced
  • 1/3 cup raisins
  • 1/2 cup low-sodium chicken stock
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • Cooked couscous or rice for serving
  • Slivered almonds or pine nuts for garnish, optional
  • Fresh cilantro leaves for garnish
Notes:

serves 4 to 6

How to make it

  1. In a slow cooker, combine chicken thighs, chickpeas, apricots, raisins, chicken stock, ginger, olive oil, salt, coriander, cinnamon, and pepper; stir. Cook on high for 4 hours or on low for 8 hours. Serve over cooked couscous or rice and garnish with cilantro and pine nuts, if desired.

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