Recipe Background
Easy Moroccan Chicken is the perfect dish for those who want a taste of world cuisine! With tender chicken, tangy apricots, and warm Moroccan spices, this dish is sure to satisfy any craving for something you don't typically crave. And while change is good, that doesn't mean it has to be a stressful process! This dish is slow-cooked, meaning you barely have to do any of the work! Whether you're already a fan of Moroccan cuisine or looking to branch out a little, Easy Moroccan Chicken is sure to become a new hit!
Easy Moroccan Chicken is the perfect dish for those who want a taste of world cuisine! With tender chicken, tangy apricots, and warm Moroccan spices, this dish is sure to satisfy any craving for something you don't typically crave. And while change is good, that doesn't mean it has to be a stressful process! This dish is slow-cooked, meaning you barely have to do any of the work! Whether you're already a fan of Moroccan cuisine or looking to branch out a little, Easy Moroccan Chicken is sure to become a new hit!
Ingredients
- 1 teaspoon olive oil
- 1/2 cup slivered almonds
- 6 chicken thighs bone-in
- 3/4 cup chili sauce
- 1/2 cup apricot preserves
- 1/2 cup dried apricots quartered
- 4 teaspoons Moroccan seasoning
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons garlic powder
- 1 (15-ounce) can garbanzo beans or chickpeas rinsed and drained
- 1/4 cup orange juice
- fresh parsley optional, to taste, chopped
Directions
- In a large skillet, heat the oil over medium heat.
- Add the almonds to the oil and cook, while stirring, until they are lightly browned, about 2-3 minutes.
- Transfer the almonds with a slotted spoon to drain on paper towels.
- In the same skillet, brown the chicken on both sides.
- Transfer the chicken to a 5-quart slow cooker.
- Stir the chili sauce, the preserves, the apricots, the Moroccan seasoning, the vanilla, and the garlic powder into the drippings and pour it over the chicken.
- Cover the slow cooker and cook on low heat until a thermometer inserted in the chicken reads 170-175 degrees F, about 4 hours-4 hours 30 minutes.
- Stir the garbanzo beans and the orange juice into the chicken mixture and cook, covered, on low heat until the beans are heated through, about 15-30 minutes.
- Serve the chicken sprinkled with the toasted almonds and the parsley.
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