Slow-Cooker Moroccan Chicken Stew

IMG_4190It’s recipes like this one that make me love my slow-cooker. Browning the meat ahead of time adds so much to the flavor and texture of slow-cooked foods. Bone-in chicken legs and thighs in a flavorful broth seasoned with cumin, cinnamon, coriander.  The apricots and the chickpeas add great texture too. Serve with some whole wheat couscous and some middle eastern flatbread – yum.

Slow-Cooker Moroccan Chicken Stew

Just the Tip / Adapted from A Dash of Cinnamon

What I used:

  • olive oil
  • 6 skinless, bone-in chicken legs and 6 skinless, bone-in chicken thighs
  • salt and pepper
  • 1 large onion, diced
  • 2 carrots, peeled and sliced (I would use 4 carrots next time)
  • 4 cloves garlic, chopped
  • 1-inch piece of ginger, peeled and minced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1 jalapeno, seeded and minced (I might add 2 jalapenos next time)
  • 2 1/2 cups chicken broth
  • 1 cup dried apricots, chopped
  • 1 tbsp honey
  • 1 cup toasted, sliced almonds
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
What I did:
  1. Pat the chicken dry with paper towels and season both sides with salt and pepper.
  2. Heat a couple tbsp of olive oil in a dutch oven or large heavy pot over medium-high heat. Brown the chicken in batches for 5-6 minutes on each side. Add the chicken to the slow-cooker basin.
  3. Once the chicken is browned, turn the heat down to medium on the dutch oven and add the onion, carrots, and jalapeno. Add a splash of chicken broth if the pan is too dry. Cook for 8 minutes or so until tender. Add the garlic, ginger, coriander, cumin, cinnamon and cook for another minute or two.
  4. Pour in the chicken stock and apricots and bring the liquid to a boil. Transfer the broth mixture over the chicken in the slow cooker and cook on low for 6 hours or on high for 3.
  5. Add the chickpeas, honey, almonds, and cilantro to the slow-cooker and cook for another 10 minutes. Serve the chicken over couscous and with flatbread or naan, with an additional sprinkle of almonds and cilantro and an additional pour of broth over top.



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