Slow Cooker Moroccan Chicken

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From 100 days of real food.


  • ½ cup diced onion
  • 1½ pounds boneless, skinless chicken thighs
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon cinnamon (We prefer fresh.)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 can chickpeas, drained and rinsed
  • 1 cup chicken broth
  • 1 cup dried apricots, halved


  1. Put the diced onion in the bottom of the slow cooker and place the chicken on top.
  2. Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.
  3. Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
  4. Add the broth to the slow cooker and cook on low for 6 to 7 hours.
  5. Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.

Preparation Notes

The cook time is pretty short, it may be worthwhile to set up a delayed start (no more than an hour for thawed chicken) to get the best results.