I love chicken. I’m pretty sure if I kept count I would notice we are having chicken at least three times a week, every week! When you cook from the same ingredient that often, no matter how much you like it, you may come to a point where it gets a little boring. Or at least you’re having a hard time finding a new, fresh recipe.
This is a great one for all of you struggling with the same problem! Those lovely seasoning take the ordinary chicken to another level – it almost feels like you’ve traveled to Morocco for dinner!
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
Instructions:
In a large bowl, toss the chicken thighs with the onion and seasonings. Transfer the chicken and onions to a crock pot. 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, 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.
Quick Tip: Try using vegetable broth instead of chicken broth, for a new flavor.
Thanks to Food & Wine for this flavorful authentic Moroccan dish!
