Crock Pot Moroccan Spiced Chicken with Apricot and Almond Couscous
This innovative crock pot recipe features tender chicken infused with aromatic Moroccan spices, served over a fluffy apricot and almond couscous, creating a delightful fusion of flavors and textures.
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Begin by seasoning the chicken thighs with salt, pepper, cumin, coriander, cinnamon, and paprika in a large bowl.
Heat olive oil in a skillet over medium-high heat and sear the seasoned chicken thighs for 3-4 minutes on each side until golden brown.
Transfer the seared chicken to the crock pot. In the same skillet, add chopped onion and minced garlic, sautéing until translucent, about 2-3 minutes.
Pour in the chicken broth and scrape up any browned bits from the skillet, then add this mixture to the crock pot.
Toss in dried apricots, sliced almonds, and a handful of fresh cilantro. Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
About 30 minutes before serving, prepare the couscous according to package instructions, adding a pinch of salt and a drizzle of olive oil.
Fluff the couscous with a fork and stir in additional chopped apricots and almonds for extra flavor. Serve the Moroccan spiced chicken over the couscous, garnished with fresh cilantro and a squeeze of lemon juice for brightness.
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