Slow Cooker Moroccan Chicken with Apricots

Ingredients

• •2½ lb chicken thighs, boneless and skinless
• •1 can (540 ml) chickpeas, drained and rinsed
• •1 cup dried apricots, halved
• •1 onion, sliced
• •3 cloves garlic, minced
• •1½ cups chicken broth
• •1 tsp ground cumin
• •1 tsp ground coriander
• •½ tsp ground cinnamon
• •½ tsp ground turmeric
• •1 tbsp honey
• •1 lemon, juiced
• •½ cup cilantro, chopped

Directions

1. 1Place chicken, chickpeas, apricots, onion, and garlic in the slow cooker.
2. 2Whisk broth, cumin, coriander, cinnamon, turmeric, and honey; pour over the chicken.
3. 3Cover and cook on LOW for 5–6 hours, until the chicken is tender.
4. 4Transfer chicken to a board, cut it into large pieces, and return it to the sauce.
5. 5Stir in lemon juice and let the sauce stand uncovered for 10 minutes.
6. 6Finish with cilantro and serve with couscous or rice.

💡 If your family prefers less sweetness, reduce the apricots to three-quarters cup and omit the honey.

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