Description
A nourishing and low-fuss Moroccan-inspired chicken dish made in a slow cooker, featuring chickpeas, apricots, and aromatic spices.
Ingredients
Scale
- 6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
- 1 tablespoon flour or 2 tablespoons cornflour
- 2 large onions, chopped
- 3–4 garlic cloves, chopped finely
- 1–2 tablespoons extra virgin olive oil
- 1 inch fresh ginger root, finely chopped
- 6 ounces dried apricots
- 2 tablespoons tomato paste
- 2 (14 ounce) cans chopped tomatoes
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 3 tablespoons honey
- 1/2 pint chicken stock
- 1 pinch saffron or 1 teaspoon turmeric
- 4 teaspoons ras el hanout spice mix
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Chopped fresh coriander (cilantro), to serve
- 2 carrots, peeled & diced (optional)
- 1 preserved lemon, chopped into small wedges (optional)
- Harissa paste, to serve (optional)
Instructions
- Heat 1–2 tablespoons olive oil in a skillet and sauté the chopped onions and garlic over medium heat for 5–8 minutes until soft and fragrant.
- Add the chopped fresh ginger and cook for 1 minute.
- Stir in tomato paste and honey, and cook for 1–2 minutes.
- Sprinkle in flour or cornflour and stir to combine.
- Transfer the onion-tomato-spice mixture into the slow cooker and add canned chopped tomatoes and chicken stock.
- Add the chicken pieces, chickpeas, and dried apricots, and season with saffron or turmeric, ras el hanout, ground coriander, cinnamon, cumin, cayenne, salt, and pepper.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- If a thicker sauce is desired, remove 1/4 cup of sauce, whisk with 1 teaspoon cornflour, then stir back in and cook for 10–15 minutes more.
- Finish with chopped coriander and preserved lemon wedges if using, and adjust seasoning before serving.
- Serve with couscous, rice, or flatbreads, and offer harissa on the side.
Notes
For a deeper flavor, sear the chicken first. Use low-sodium canned tomatoes and stock, and soak dried apricots if very dry.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 70mg