An Authentic Moroccan Dish Made Easy in Your Slow Cooker

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!




  • 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



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!

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