Chili sauce, apricots and Moroccan seasoning create an incredible sauce for slow-cooked chicken thighs. Traditional Moroccan apricot chicken typically includes chili pepper paste, but I use chili sauce in my version. —Arlene Erlbach, Morton Grove, Illinois
Moroccan Apricot Chicken
Watch How to Make Moroccan Apricot Chicken
Ingredients
- 1 teaspoon olive oil
- 1/2 cup slivered almonds
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 3/4 cup chili sauce
- 1/2 cup apricot preserves
- 1/2 cup dried apricots, quartered
- 4 teaspoons Moroccan seasoning (ras el hanout)
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons garlic powder
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup orange juice
- Chopped fresh parsley, optional
Directions
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken.
- Cook, covered, on low 4 to 4-1/2 hours or until a thermometer inserted in chicken reads 170°-175°. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
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