Moroccan Chicken from Your Slow Cooker

Moroccan Chicken from Your Slow Cooker

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6 to 8

    boneless and skinless chicken thighs

  • 1

    cup canned chickpeas, rinsed

  • cup dried apricots, sliced

  • cup raisins

  • ½

    cup low-sodium chicken stock

  • 1

    teaspoon extra virgin olive oil

  • 1

    teaspoon fresh ginger, grated

  • ½

    teaspoon salt

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon ground coriander

  • ¼

    teaspoon pepper

  • Cooked couscous or rice for serving

  • Slivered almonds or pine nuts for garnish, optional

  • Fresh cilantro leaves for garnish

Directions

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.


Nutrition

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