Slow Cooker Moroccan Chicken with Apricots

Tender chicken thighs simmer with tomatoes, chickpeas, onion, warm cumin, cinnamon, and sweet dried apricots. Serve this fragrant Moroccan-style dinner over fluffy couscous with lemon and parsley.

Prep: 20 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2.5 lb (1.1 kg) chicken thighs, boneless, skinless
• 1 large yellow onion
• 3 cloves garlic
• 28 oz (794 g) can diced tomatoes
• 15 oz (425 g) can, drained and rinsed chickpeas
• 1 cup (160 g), halved dried apricots
• 2 teaspoons (6 g) ground cumin
• 1 teaspoon (3 g) ground cinnamon
• 1.5 teaspoons (9 g) kosher salt
• 0.5 teaspoon (1 g) black pepper
• 0.5 cup (120 ml) low-sodium chicken broth
• 2 cups (350 g) couscous
• 2 tablespoons (30 ml) fresh lemon juice
• 0.5 cup (15 g), chopped fresh parsley

Cooking instructions

1. Pat the thawed chicken thighs dry. Season all over with the salt, pepper, cumin, and cinnamon. (about 5 min)
2. Scatter the onion and garlic in a 6-quart (5.7-liter) slow cooker. Add the tomatoes with their juices, chickpeas, apricots, and broth. Arrange the seasoned chicken on top. (about 5 min)
3. Cover and cook on LOW for 4 to 5 hours, or until the chicken is tender and reaches at least 165°F (74°C) in the thickest pieces on an instant-read thermometer. Do not cook frozen chicken in the slow cooker. (about 300 min) — LOW
4. About 15 minutes before serving, prepare the couscous according to its package directions. Fluff with a fork. (about 15 min)
5. Stir the lemon juice into the chicken mixture. Taste and adjust salt if needed. Serve the chicken and sauce over couscous, topped with parsley. (about 5 min)