Slow Cooker Moroccan Spiced Chicken with Apricots
Infuse your weeknight meals with bold, exotic flavors by trying this Slow Cooker Moroccan Spiced Chicken with Apricots. This comforting dish combines tender, fall-off-the-bone chicken thighs with a tantalizing blend of Moroccan spices like cumin, coriander, cinnamon, and turmeric. Sweet dried apricots and a touch of honey add a subtle sweetness that perfectly balances the savory, spiced tomato-based sauce. The slow cooker makes this recipe effortlessly easy, letting you enjoy richly developed flavors with minimal effort. Serve it over fluffy couscous or rice and garnish with fresh cilantro and toasted almonds for an impressive, aromatic dinner that’s as visually stunning as it is delicious. Perfect for cozy family dinners or special occasions, this dish is a must-try for lovers of slow-cooked meals and global cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion (thinly sliced)
- 3 cloves garlic cloves (minced)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken broth
- 1 15-ounce can diced tomatoes (canned)
- 1 cup dried apricots (halved)
- 2 tablespoons honey
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup slivered almonds (toasted, for garnish)
- 2 cups cooked couscous or rice (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with a sprinkle of salt and pepper. Sear the chicken in the hot skillet for 3-4 minutes per side until golden brown. (This step adds flavor but is optional.)
Transfer the seared chicken to the slow cooker.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper, and cook for 1 minute until fragrant.
Pour in the chicken broth to deglaze the skillet, scraping any browned bits from the bottom. Add the diced tomatoes and mix well, then pour the mixture over the chicken in the slow cooker.
Add the dried apricots and honey to the slow cooker, stirring gently to combine.
Cover and cook on low for 5-6 hours, or until the chicken is tender and fully cooked.
Before serving, taste and adjust seasoning if needed. Garnish with fresh cilantro and toasted almonds.
Serve warm over cooked couscous or rice.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 70.1 g | 26% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 35.1 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
