Recipe Detail

Slow Cooker Moroccan Chicken with Chopped Almonds and Apricots

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  1. 2 tablespoons - extra-virgin olive oil
  2. 3 pounds - bone-in chicken thighs skins removed
  3. 1 - medium yellow onion peeled and sliced
  4. 3 cloves - garlic minced
  5. 1 teaspoons - chopped ginger
  6. 1 teaspoons - sea salt
  7. 1 tablespoons - ground cumin
  8. 1/2 teaspoons - coriander
  9. 1/2 teaspoons - cinnamon
  10. 1/4 teaspoons - cayenne
  11. 1/4 teaspoons - black pepper
  12. 1/2 cups - unsalted chicken stock
  13. 1/4 cups - unsalted natural almond butter
  14. 6 ounces - unsweetened dried apricots
  15. 1 pounds - baby carrots
  16. - sliced toasted almonds for garnish
  17. - chopped fresh cilantro for garnish


Heat olive oil in a large pot over medium-high heat. Season chicken generously with salt and pepper. Then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides.

Transfer chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic; saute for 3 minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and saute for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken pieces in the slow cooker. Cover and cook on low heat for 5 hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Garnish chicken with sliced almonds and fresh cilantro. Serve over cauliflower couscous.


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