Description
A flavorful and aromatic gluten-free Moroccan chicken dish prepared effortlessly in a slow cooker.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes
- 1 cup (150g) dried apricots, chopped
- 1 can (15 oz/425g) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley, chopped, for garnish
Instructions
Prepare the Ingredients:
- In a large skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
Assemble in Slow Cooker:
- Transfer the sautéed onions and garlic to the slow cooker.
- Add chicken thighs, ensuring they are evenly distributed.
- Incorporate diced tomatoes, chicken broth, chopped apricots, chickpeas, ground cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper.
- Stir to combine all ingredients thoroughly.
Cook:
- Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
Serve:
- Once cooked, taste and adjust seasoning as needed.
- Garnish with freshly chopped cilantro or parsley before serving.
- Serve hot over gluten-free couscous, rice, or with gluten-free flatbread.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Cuisine: Moroccan