Slow Cooker Moroccan Chicken
with apricot and almond quinoa

Name: Slow Cooker Moroccan Chicken
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 3 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 2/3 cup Quinoa, uncooked; 1 Tbsp Butter; 1 1/3 cups Chicken stock; 1/4 cup Almonds, sliced; 3 cloves Garlic, minced; 1 Onions, diced; 2 Tbsp Cilantro, chopped; 2 oz Apricots, dried, chopped; 1 can Diced tomatoes (14 oz / 397 g can), drained; 1 1/2 lbs Chicken thighs, boneless & skinless; 1 tsp Cinnamon; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Ginger, dried; 1 Tbsp Harissa paste (optional, sub your favorite hot sauce); 1/2 cup Chicken stock; 4 Tbsp Yogurt, plain (sub sour cream)

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

Slow cooker meals often make our Favorites list because they're so low maintenance. The flavors of this Moroccan Chicken happen to be delicious too, so we're bringing it back from the week of 11/2/15.
Smarts: We do provide non-slow cooker directions for this recipe, but we definitely recommend using a slow cooker for more tender chicken.

Ingredients

Metric

Servings:

Apricot and Almond Quinoa:

Cilantro - 3 Tbsp , chopped
Apricots, dried - 2 oz , chopped
Quinoa, uncooked - 2/3 cup
Butter - 1 Tbsp
Chicken stock - 1 1/3 cups
Almonds, sliced - 1/4 cup

Slow Cooker Moroccan Chicken:

Garlic - 3 cloves , minced
Onions - 1 , diced
Cilantro - 2 Tbsp , chopped
Apricots, dried - 2 oz , chopped
Diced tomatoes (14 oz / 397 g can) - 1 can , drained
Chicken thighs, boneless & skinless - 1 1/2 lbs
Cinnamon - 1 tsp
Coriander - 1 tsp
Cumin - 1 tsp
Ginger, dried - 1 tsp
Harissa paste (optional, sub your favorite hot sauce) - 1 Tbsp
Chicken stock - 1/2 cup
Yogurt, plain (sub sour cream) - 4 Tbsp

Prep

Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
For chicken and quinoa | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.
[Optional step] Brown chicken - Sprinkle chicken with some salt and pepper. Heat a skillet over medium-high heat and add some cooking oil. Add chicken to heated oil and sear on both sides for 2 to 3 minutes.
If slow cooking - Place chicken, cinnamon, coriander, cumin, ginger, garlic, onions, apricots (just chicken’s portion), diced tomatoes, harissa, and chicken stock in slow cooker. Cook on high for 3 to 4 hours OR low for 6 to 8 hours. (If you don’t own a slow cooker, chop chicken into bite-sized pieces. Then heat a Dutch oven or saute pan over medium-high heat. Add some oil and then saute garlic and onions for ~3 minutes. Add remainder of the ingredients and saute for 20 to 25 minutes, stirring frequently until chicken is cooked through. Please note, this dish is meant to be a slow cooker dish and the chicken will be much more tender in slow cooker.)

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Make

Combine quinoa, butter, chicken stock, and apricots in a saucepan. Bring to a boil and simmer until quinoa has absorbed all the liquid, 8 to 10 minutes. Fluff with a fork.
Fold cilantro (just quinoa's portion) and sliced almonds into quinoa.
Season Moroccan chicken to taste with salt, harissa, and / or spices. You can shred chicken with a fork in the slow cooker or just serve it whole (it'll be super fork tender!). Enjoy chicken topped with yogurt and chopped cilantro and quinoa on the side.

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