This Exotic Slow Cooker Chicken Recipe Will Be Your New Go-To Weeknight Meal

It’s not “just” chicken tonight, honey! This Moroccan–inspired dish offers an exotic twist on the weeknight staple with a delicious blend of spicy (cumin, red pepper), sweet (cinnamon, ginger) and surprising (apricots, ginger) ingredients. Plus, it’s super-easy to make: Just 15 minutes of prep time, then the slow cooking does the rest.

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Exotic Slow Cooker Chicken

Ingredients

  • 1 chicken, cut into 8 pieces (you can ask your butcher to do this)
  • olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 cinnamon stick
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1-inch piece ginger, freshly grated
  • 1 15 oz. can crushed tomatoes
  • 1 15 oz. can chickpeas, drained and rinsed
  • ½ cup cilantro, chopped

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For couscous

  • 1 cup dried couscous
  • 1½ cups boiling water
  • ½ cup apricots, chopped
  • ¼ cup sliced or slivered almonds
  • salt and freshly ground pepper

Directions

  • Season the chicken generously with salt and pepper.
  • In a large skillet or Dutch oven, heat a few tablespoons of olive oil, just enough to coat the bottom of the pan. Add as many pieces of the chicken as will fit comfortably in the pan, skin-side-down, and sear until golden brown. Set aside and repeat with the remaining chicken.
  • Drain the fat from the pan, and add another tablespoon of olive oil. Add the onion and sauté until softened, about 2-3 minutes. Add the garlic, cumin, coriander, turmeric, cinnamon stick, crushed red pepper flakes (if using) and ginger, and cook, stirring, until very fragrant, about a minute. Add the tomatoes, and scrape up any brown bits on the bottom of the pan. Pour this mixture into the slow cooker.
  • Stir in the chickpeas, and nestle the chicken into the sauce, overlapping pieces if necessary. Cook on high for 4 hours (or on your preferred setting).
  • FOR COUSCOUS: When ready to serve chicken, pour boiling water over the couscous in a heatproof bowl. Cover with plastic wrap and let stand for 10 minutes, then fluff with a fork. Fold in the apricots and almonds and season with salt and pepper.
  • Ladle the chicken over the couscous and sprinkle with cilantro. Serves 4-6.

MORE: Slow Cooker: Delicious Chicken and Vegetables

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Exotic Moroccan Chicken

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