Slow Cooker Moroccan Apricot Chicken Recipe
Although cavemen didn’t have slow cookers, they couldn’t have spent a lot more time hunting and gathering if they did. The slow cooker is the ultimate hands-off, meal-making machine! This recipe takes advantage of its slow-roasting capabilities to produce meat that’s fall-off-the-bone tender and very flavorful.
Preparation time: 1 hour
Cook time: 5-1/2 hours
Yield: 8 servings
4 cloves garlic, minced
1/2 tablespoon dried ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
3/4 teaspoon salt
2 pounds boneless, skinless chicken thighs
1 tablespoon coconut oil
3/4 cup chicken broth
1/4 cup lemon juice
1 cinnamon stick
16 pitted, dried apricots (about 1/2 cup)
1 tablespoon grated lemon zest (about 2 lemons)
1/4 cup sliced almonds, toasted
Garnish: chopped fresh cilantro leaves (optional)
In a large bowl, combine garlic, ginger, coriander, cumin, pepper, and salt. Add chicken and toss to coat.
Heat a large skillet over medium-high heat and add coconut oil. When it’s melted, add the chicken in batches and brown on all sides. Transfer chicken to slow cooker.
To the slow cooker, add the chicken broth, lemon juice, and cinnamon stick. Cover and cook on low for 4 to 5 hours, until the chicken is tender.
Add apricots and lemon zest to the slow cooker. Cover and cook on high for 30 minutes to allow flavors to meld.
To serve, sprinkle with almonds and chopped cilantro (if desired).
Per serving: Calories 224 (From Fat 108); Fat 12g (Saturated 4g); Cholesterol 76mg; Sodium 377mg; Carbohydrate 6g; Dietary Fiber 1g; Protein 22g.