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Moroccan Apricot Chicken Thighs
Rachel Kim

Moroccan Apricot Chicken Thighs

Dried apricots soften into a spiced tomato broth around tender chicken thighs and chickpeas. Cinnamon stays in the background behind cumin and paprika, so the dinner reads savory. Toasted almonds added at the table supply the texture a slow cooker cannot preserve.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 medium yellow onion chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup dried apricots halved
  • 1 tbsp fresh lemon juice
  • 1/2 cup sliced almonds toasted

Method
 

  1. Season the chicken with the salt, cumin, paprika, coriander and cinnamon.
  2. Put the onion and chickpeas in a 6-quart slow cooker and arrange the thighs over them.
  3. Add the tomatoes, broth and dried apricots around the chicken.
  4. Cover and cook on low until the thighs are tender and the apricots have softened, 6 to 6 1/2 hours.
  5. Skim the sauce, stir in the lemon juice and taste for salt.
  6. Serve the chicken with the chickpeas and sauce and scatter toasted almonds over each portion.