Slow Cooker Moroccan-Spiced Chicken with Apricot and Almond Couscous
This unique slow cooker recipe features tender chicken infused with aromatic Moroccan spices, served over a fluffy apricot and almond couscous. The combination of sweet and savory flavors, along with a vibrant presentation, makes this dish a standout for any dinner table.
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Begin by seasoning the chicken thighs with salt, pepper, and Moroccan spice blend. Heat a skillet over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.
Remove the chicken and set aside. In the same skillet, add diced onions, minced garlic, and grated ginger, sautéing for 2-3 minutes until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add chopped dried apricots, sliced almonds, and a cinnamon stick to the broth.
Place the seared chicken thighs into the slow cooker and pour the broth mixture over the top. Cover 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 dried apricots and toasted almonds for extra flavor.
To serve, place a generous scoop of couscous on each plate, top with the Moroccan-spiced chicken, and drizzle with the cooking liquid.
Garnish with fresh cilantro and a sprinkle of lemon zest for a bright finish.
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