I’m trying a new recipe today, but dug up this photo of this yummy Moroccan Chicken that my family loved. Okay, I thought it was good but my husband and kids devoured it! ( Well, that is until my youngest went vegetarian-LOL!) Anyway, This yummy dish is perfect for this time of year. I consider it healthy comfort food, plus it brings me back to the time I spent in Morocco. ( Yes, it was only one day, but at least I get to say I’ve been to Africa!) Honestly, I was surprised that my children loved this dish. I knew my husband would because it has all the spices and tastes that he loves. Let me know if you try it!
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon cumin
3 pounds boneless, skinless chicken thighs ( around 8)
1 onion thinly sliced
4 cloves of garlic, minced
2 TBS of fresh ginger, minced or 1/2 teaspoon dried
1/2 cup water
4 ounces dried apricots
15 ounces canned chickpeas, drained and rinsed
- -In a large bowl combine all the spices, then toss the chicken into the mixture. Coat well.
- Place onion, garlic and ginger into a 4 quart Crockpot. Next place the chicken on top. Top with the apricots and chickpeas.
- Cover and cook on low for 5-6 hours.
I removed the apricots and onions with a slotted spoon before I served it to my children. I added mashed sweet potatoes as a side to compliment the dish. Rice would work just as well. It was tender yummy and made the whole house smell like a market in Marrakesh! Enjoy!