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.

MORE: From The Chew: Chicken Thigh Osso Buco with Creamy Polenta

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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

MORE: Slow Cooker Steak: Save Money and Time with this Mouthwatering Recipe

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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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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