Ingredients
Method
- Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.
- Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter, salt, sugar, and spices.
- Add the onion/stock mixture to the slow-cooker. Stir to combine. Cook for 4 hours on low.
- After 4 hours, add the apricots and cook for another 1-2 hours.
- Shred the meat slightly and serve over cooked quinoa. Enjoy!
Notes
- For the most tender chicken, ensure it reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- If the sauce seems too thin at the end, remove the chicken, switch the slow cooker to high, and let it reduce for 15-20 minutes, stirring occasionally.
- Make ahead: This Moroccan chicken tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the sauce seems too thin at the end, remove the chicken, switch the slow cooker to high, and let it reduce for 15-20 minutes, stirring occasionally.
- Make ahead: This Moroccan chicken tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.