Moroccan Apricot Chicken

Total Time

Prep: 25 min. Cook: 4-1/4 hours

Makes

6 servings

Traditionally, Moroccan chicken with apricots includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois

This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! For more standout recipes, check out all our Recipe of the Year finalists. —Taste of Home Test Kitchen

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

  1. 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.
  2. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. 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 chickpea mixture: 482 calories, 21g fat (4g saturated fat), 81mg cholesterol, 633mg sodium, 47g carbohydrate (27g sugars, 5g fiber), 28g protein.