Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois
Total Time
Prep: 25 min. Cook: 4-1/2 hours
Makes
6 servings
Ingredients
1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 cup apricot preserves
3/4 cup chili sauce
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional
Directions
In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken.
Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds and parsley, if desired.
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