There’s really nothing like an easy slow-cooker recipe for those crazy weeks when you feel like you just don’t know how you’ll get it all done. Today, I’m sharing my recipe for Slow Cooked Moroccan Apricot Chicken, using Monday’s post on homemade Moroccan Spice Blend!
This week is becoming insanely busy for me. I work full time during the day, so there’s always that to fill up a significant portion of my week. Then there’s the after-hours blog stuff like testing recipes, conference calls with clients, writing posts, and multiple trips to the grocery store. Weekends mean cooking and photographing my tested-and-approved recipes; last weekend I did six all in one weekend!
One thing I love about blogging is the ability to get work done when I’m able to. Right now I’m working on putting together extra recipes and posts to put up for you while I’m gone in Greece next month. Oh, yeah, I’m also really busy trying to get everything ready for our big trip!
This coming weekend is not only Easter, but I’ve also got a crew coming to my house to film me shopping and cooking (eeee! More details to come) so I have to find time to clean the house and practice not looking like an idiot on camera. Oh, and I have to get my hair cut and colored this week which takes THREE HOURS. I have way too much hair… I keep thinking about cutting it, but I just never get up the courage to do it. Meh.
Okay, so enough about me complaining about how busy I am. I know YOU are super busy, too, which is why I wanted to share another slow-cooker recipe with you.
This recipe is super easy to put together and can hang out in your slow cooker all day while you work, go for a hike, clean the house, or do whatever you do during the day. It’s made with chicken, dried apricots, and chickpeas then sprinkled with almonds when it is done.
I always brown my meats before slow cooking them, but in this recipe it’s really necessary to cook the flour coating and help thicken the sauce. I also like to saute my onions to help remove some of the excess liquid before adding it to a slow cooker. Otherwise, the onions can add too much liquid to the dish and totally overwhelm the flavor profile. I use my trusty 6.5 quart Crock-Pot and absolutely love it. It’s seriously the bees knees you guys.
I got kind of weird and served mine with some quinoa cooked with orange juice, sherry, and dried cranberries, but a simple couscous would be more traditional if you’re into that sort of thing. One of these days I’m going to share my Aunt Ashley’s awesome recipe for homemade couscous, but until then feel free to use the pre-packaged kind. I won’t tell anyone.
My Apricot & Date Cream Cheese Coffee Cake would be an absolutely wonderful dessert to go with this dish. I also like to make mint tea when I cook Moroccan food by just boiling fresh mint sprigs in water, straining, then adding sugar. Easy peasy, and so delicious!
Here’s Your Recipe!
- 1 Tablespoon Moroccan spice mix
- 1 Tablespoon flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless, skinless chicken thighs and/or breasts
- 3 Tablespoons olive oil, divided
- 1 onion, roughly chopped
- 1 bay leaf
- 1 cup low-sodium chicken broth
- 1 (14.5 oz) can chickpeas, drained and rinsed
- 1/2 cup dried apricots
- 1/3 cup sliced roasted almonds
- Combine the Moroccan spices, flour, salt, and pepper in a large bowl. Add the chicken and toss to coat.
- Heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken and brown on both sides, about 4 minutes total. Remove and place in slow cooker. Add the another Tablespoon of oil to the pan and repeat with remaining chicken.
- Heat the final Tablespoon of oil in the skillet and add the chopped onion. Saute until just soft, about two or three minutes. Transfer to slow cooker.
- Add the bay leaf, chicken broth, chickpeas, and apricots to the slow cooker. Cook on high 4 hours or low for 6 to 8 hours. Remove the bay leaf, taste the sauce and add additional salt and pepper as needed.
- Serve garnished with almond slices.