Crockpot Moroccan-Spiced Chicken with Apricot and Almond Couscous
This innovative crockpot 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 2 tablespoons of 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 crockpot. 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 crockpot.
Toss in the dried apricots, chickpeas, and a pinch of saffron for an extra layer of flavor. Cover the crockpot 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 by bringing 1 cup of water to a boil in a saucepan.
Stir in the couscous, cover, and remove from heat, letting it sit for 5 minutes. Fluff the couscous with a fork and mix in toasted almonds and chopped parsley.
Serve the Moroccan-spiced chicken over the couscous, garnished with fresh cilantro and a squeeze of lemon juice for brightness.
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