Typically, the slow cooker isn’t one of my go to methods of food preparation, as I find I require a bit more of a stimuli and challenge in the kitchen. Chili or a beef stew are the usual contenders to set it and forget it. However, for this dish, the slow cooker renders an outstanding dish infused with authentic Moroccan overtones, so captivating that it’ll make you think it’s been prepared in a Tagine and you are eating al-fresco in one of the many colorful, outdoor markets is Marrakesh.
10 bone-in chicken thighs – skin removed – remove from fridge at least 1 hour before cooking
1 sweet onion – chopped into medium chunks
½ TSP each ground ginger and ground coriander
1 TSP of ground cumin
¼ TSP cinnamon
5-6 whole cloves
Salt and fresh cracked pepper
1 TSP olive oil
½ TSP Aleppo pepper
1 large bay leaf – fresh or dried
1/3 cup of low sodium chicken stock
1 15 oz can of drained chickpeas
½ cup of green olives – unstuffed and pitted
½ cup of dried apricots – left whole
1/3 cup of sliced almonds
Fresh chopped mint or parsley for garnish
In a small bowl mix together all the ground spices and ½ TSP of kosher salt. In a shallow platter place the washed and dried chicken thighs and sprinkle the spices all over to coat.
Transfer the chicken and chopped onions to the slow cooker add the bay leaf and stock. Cook on high for about 3 hours and then stir in the olives, chickpeas and apricots and cook an additional 2 hours or until the chicken is tender.
Serve over couscous, quinoa or brown rice with a sprinkle of toasted almonds, fresh parsley or mint