Slow Cooker Moroccan-Spiced Chicken with Apricots, Olives and Almonds

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

Add after 2 hours:

One 15-ounce can chickpeas, drained

1/2 cup green olives

1/2 cup dried Turkish apricots

1/3 cup sliced almonds

Directions:

1. In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. 

2. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

3. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

4. Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

Notes: The recipe calls for 3 pounds, which – from the picture on the website – is 2 thighs per serving, equaling four servings (8 thighs). I first made this using 6 thighs for 2 people and found two thighs way too much per person, considering that I served this over a rice/orzo mixture (which was wonderful, by the way) and served a vegetable on the side. So I would estimate 3 pounds to equal 8 servings. This recipe is a keeper!