Recipes Dinner Poultry Dishes Chicken Main Course Slow Cooker Moroccan-Spiced Chicken with Apricots, Olives, and Almonds 5.0 (613) 7 Reviews This flavorful chicken dish is slow cooked in Moroccan spices for an authentic tasting dish. By Melissa Rubel Jacobson Updated on July 24, 2019 Rate Print Share Photo: © Todd Porter & Diane Cu Active Time: 15 mins Total Time: 3 hrs 15 mins Yield: 4 servings Ingredients 3 pounds skinless chicken thighs 1 onion, cut into 1/2-inch wedges 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 bay leaf 1/3 cup low-sodium chicken broth One 15-ounce can chickpeas, drained 1/2 cup green olives 1/2 cup dried Turkish apricots 1/3 cup sliced almonds Directions In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden. Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve. Serve With Couscous. Originally appeared: July 2014 Rate It Print