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Moroccan Apricot Chicken

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 25 min. Cook: 4-1/2 hours
  • Makes
    6 servings


  • 1 teaspoon olive oil
  • 1/2 cup slivered almonds
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 1/2 cup apricot preserves
  • 3/4 cup chili sauce
  • 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


  • 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 until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. 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.
Nutrition Facts
1 chicken thigh with 3/4 cup chickpea mixture: 482 calories, 21g fat (4g saturated fat), 81mg cholesterol, 633mg sodium, 47g carbohydrate (27g sugars, 5g fiber), 28g protein.

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