Name: Slow Cooker Chicken Tagine with Apricots and Chickpeas
Prep time: 15 min
Cook time: 6 h 10 min
Total time: 6 h 25 min
Cuisine: Moroccan
Ingredients: 1 1/2 tablespoons cooking oil such as canola or light olive oil; 8 bone-in chicken thighs with the skin removed; 1 ½ teaspoons kosher salt, divided; ½ teaspoon freshly ground black pepper; 2 ½ cups chopped yellow onion (2 ½ medium onions); ¼ cup finely chopped garlic (10-12 med cloves); 1 ¼ teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ¾ teaspoon ground turmeric; ½ teaspoon ground ginger; ¼ teaspoon crushed red pepper flakes; 1 ½ cups low salt chicken broth (I use Swanson); 2 teaspoons honey; 2 (3-inch) cinnamon sticks; 2/3 cup chopped dried apricots; 2 (15-ounce) cans organic chickpeas, drained and rinsed; 3/4 cup toasted almonds; 1/4 cup cilantro leaves, roughly chopped; 2 lemons, cut into wedges

Description

Tender chicken and chickpea stew with North African flavors.

Adapted from Cooking Light

Ingredients

Units Scale

The Chicken and aromatic vegetables

1 1/2 tablespoons cooking oil such as canola or light olive oil
8 bone-in chicken thighs with the skin removed
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped yellow onion (2 1/2 medium onions)
1/4 cup finely chopped garlic (10-12 med cloves)

The Spices

1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Remaining Ingredients

1 1/2 cups low salt chicken broth (I use Swanson)
2 teaspoons honey
2 (3-inch) cinnamon sticks
2/3 cup chopped dried apricots
2 (15-ounce) cans organic chickpeas, drained and rinsed

Toppings

3/4 cup toasted almonds
1/4 cup cilantro leaves, roughly chopped
2 lemons, cut into wedges

Suggested Accompaniment: Couscous or rice

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Instructions

Season the tops of the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add the chicken to the pan, top-side down, and cook for about 5 minutes, until nicely browned. Transfer to a plate.
Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened.
Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt and cook, stirring constantly, for 1 minute.
Add broth and honey and stir with a wooden spoon, scraping the bottom of the pan to loosen browned bits. Bring to a simmer, turn off the heat and carefully pour contents of the pan into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours.
Discard the cinnamon sticks. Serve the chicken and juices over couscous or rice. Top with toasted almonds and chopped cilantro and serve with lemon wedges.

Prep Time: 15 mins
Cook Time: 6 hours 10 mins
Category: Dinner
Method: crockpot, Slow Cooker
Cuisine: Moroccan