Chili sauce, apricots and Moroccan seasoning create an incredible sauce for slow-cooked chicken thighs. Traditional Moroccan apricot chicken typically includes chili pepper paste, but I use chili sauce in my version. —Arlene Erlbach, Morton Grove, Illinois
Moroccan Apricot Chicken
Watch how to Make Moroccan Apricot Chicken
Moroccan Apricot Chicken
Prep Time
25 min
Cook Time
255 min
Yield
6 servings
Ingredients
- 1 teaspoon olive oil
- 1/2 cup slivered almonds
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 3/4 cup chili sauce
- 1/2 cup apricot preserves
- 1/2 cup dried apricots, quartered
- 4 teaspoons Moroccan seasoning (ras el hanout)
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons garlic powder
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup orange juice
- Chopped fresh parsley, optional
Directions
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken.
- Cook, covered, on low 4 to 4-1/2 hours or until a thermometer inserted in chicken reads 170°-175°. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts
1 chicken thigh with 3/4 cup garbanzo bean mixture: 482 calories, 21g fat (4g saturated fat), 81mg cholesterol, 633mg sodium, 47g carbohydrate (27g sugars, 5g fiber), 28g protein.
