Slow Cooker Moroccan Chicken Recipe
This Slow Cooker Moroccan Chicken is a flavorful and aromatic dish featuring tender chicken thighs simmered with a blend of warm spices, dried apricots, chickpeas, and vegetables. Perfect for a comforting and easy meal, it captures the essence of Moroccan cuisine with minimal hands-on time thanks to the slow cooking method.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs, boneless, skinless
- 1 onion, diced
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 cup dried apricots
To Serve (Optional)
- Couscous
- Fresh herbs, such as parsley, mint, or cilantro
- Sliced lemon
- Sliced almonds
Instructions
- Prepare the Ingredients: Dice the onion, peel and slice the carrots, mince the garlic, and zest the lemon. Drain and rinse the chickpeas, and chop the dried apricots if they are large.
- Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs on both sides until golden, about 3-4 minutes per side. This step enhances flavor but can be skipped to save time.
- Add Ingredients to Slow Cooker: Transfer the seared chicken to the slow cooker. Add the diced onion, sliced carrots, garlic, smoked paprika, ground cumin, ground coriander, ground ginger, cinnamon, turmeric, salt, lemon juice, and lemon zest.
- Incorporate Liquids and Other Ingredients: Pour in the chicken broth, diced tomatoes, and tomato paste. Stir to mix the spices well with the liquids and vegetables. Add chickpeas and dried apricots on top.
- Cook Slowly: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through and the flavors have melded together beautifully.
- Check and Adjust Seasoning: Before serving, taste the sauce and adjust seasoning with additional salt or lemon juice as preferred.
- Serve: Serve the Moroccan chicken over couscous, garnished with fresh herbs like parsley, mint, or cilantro. Add sliced lemon and sliced almonds on top for extra freshness and crunch.
Notes
- Searing the chicken before slow cooking enhances flavor but can be skipped if short on time.
- Dried apricots add a subtle sweetness that balances the warm spices.
- You can substitute chicken thighs with drumsticks for a similar rich flavor.
- For a gluten-free option, serve with quinoa instead of couscous.
- Leftovers store well refrigerated for up to 3 days and freeze easily for up to 3 months.
Find it online: https://recipethrive.com/slow-cooker-moroccan-chicken-recipe/
