Ingredients
Scale
- 4 chicken thighs (600 g)
- 1 can chickpeas (400 g), drained
- 1 cup dried apricots (150 g), chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 can diced tomatoes (400 g)
- 1 cup chicken broth (240 ml)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, cumin, coriander, paprika, cinnamon, and cayenne pepper.
- In a slow cooker, layer the diced onion, minced garlic, chickpeas, and chopped apricots.
- Place the seasoned chicken on top of the layered ingredients.
- Pour the diced tomatoes and chicken broth over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Garnish with fresh cilantro before serving.
Notes
- For added flavor, marinate the chicken in the spices overnight.
- This dish pairs well with couscous or rice to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Moroccan
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, Moroccan chicken, chicken recipe, easy dinner, flavorful