Slow Cooker Moroccan Chicken

Name: Slow Cooker Moroccan Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 1/2 cup onion diced; 1 1/2 pounds chicken thighs, boneless and skinless; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 5 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and minced; 1 can chickpeas, drained and rinsed; 1 cup chicken broth; 1 cup apricots, dried and halved

Source

100daysofrealfood.com

Prep Time

10 min

Cook Time

6 hr

Total Time

6 hr 10 min

Ingredients

Serves

Display Units in Metric

Display Mixed Units

¹⁄₂ cup	onion diced
1 ¹⁄₂ pounds	chicken thighs boneless and skinless
1 teaspoon	cumin
¹⁄₂ teaspoon	coriander
¹⁄₂ teaspoon	cinnamon
¹⁄₂ teaspoon	salt
¹⁄₄ teaspoon	pepper
5 cloves	garlic minced
1 tablespoon	fresh ginger peeled and minced
1 can	chickpeas drained and rinsed
1 cup	chicken broth
1 cup	apricots dried and halved

Comments & Personal Notes

Put the diced onion in the bottom of the slow cooker and place the chicken on top.
Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.

Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
Add the broth to the slow cooker and cook on low for 6 to 7 hours.
Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.

Comment from Mark.Durand — posted about 8 years ago

tsp tumeric and double spices.

Comment from [email protected] — posted over 4 years ago

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This recipe was originally found at 100daysofrealfood.com.