Slow cooker Moroccan chicken

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec.


2 tablespoons canola oil

8 bone-in chicken thighs

Coarse salt and freshly ground pepper, to season

1 medium onion, thinly sliced

5 garlic cloves, minced

3/4 cup good quality chicken stock

1/2 cup dried apricots, cut in half

1/2 cup whole green olives

1 cinnamon stick

1 teaspoon paprika

1/4 teaspoon dried thyme

2 tablespoons all-purpose flour

Chopped cilantro leaves, to garnish


Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook until brown, about 3 minutes per side. Transfer to slow cooker stoneware.

In same skillet, add onion and garlic, cook 5 to 7 minutes. Add chicken stock, apricots, olives, cinnamon stick, paprika and thyme. Bring to boil. Transfer mixture to slow cooker. Cover and cook on low until chicken is tender, 8 to 10 hours. Transfer chicken to platter and tent with foil. Set slow cooker to high. In small bowl whisk flour with 1/2 cup cooking liquid; add to slow cooker stoneware. Continue to cook on high for 15 minutes. Return chicken to slow cooker stoneware and heat through. Garnish with chopped cilantro.