Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

By BobD

F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker.

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

Details

Servings 4
Cooking time 195mins
Adapted from foodandwine.com

Preparation

Step 1

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.

Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.