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Slow-cooked Moroccan Spiced Chicken

Yesterday I was looking through the cook books for dinner inspiration. Sometimes just by reading a recipe I get a hankering for something and sure enough, something caught my eye. There was a big snag to the recipe…we don’t own a slow cooker. So my son and I went out in search of one. You can get anything from a programmable model to a basic model. For a very reasonable price, we picked up this…

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It was my first time using a slow cooker and it was a good one. The recipe was probably a bit more intensive than the usual, but the end result was very tasty. The chicken was tender and flavorful and the only thing I was concerned about was forgetting how long it had been cooking. Fortunately I remembered to set a timer. I paired the chicken with brown basmati rice and green beans to add some extra veggies.

Here’s the dish before serving. What I love is that it made a lot and I even halved the recipe!

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This recipe can be found in the American Test Kitchen cookbook.

Ingredients:

6 bone-in, skin-on split chicken breasts (I actually used boneless and skinless chicken breasts and it was excellent)

2 TBS vegetable oil

2 onions, chopped medium

1 ½ tsp. hot paprika (I didn’t have hot so I mixed in about ¼ tsp of cayenne)

½ tsp. cardamom

6 garlic cloves, minced

3 cups low-sodium chicken broth

1 cup dried apricots, cut in half

1 cinnamon stick

1 (15.5-ounce) can chickpeas, rinsed

¼ cup flour

¼ cup cilantro (I didn’t add any in)

2 TBS lemon juice (I didn’t add any of this either)

Directions

  1. Dry the chicken with paper towels, then season with salt and pepper. Heat 2 tsp. of the oil in a 12-in. skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp of oil and the remaining chicken. Discard any fat left in the skillet.
  2. Add the remaining 2 tsp. oil to the empty skillet and heat over medium heat until shimmering. Add the onions, paprika, cardamom, and ¼ tsp. salt. Cook until the onions are softened, about five minutes. Stir in the garlic and cook for 15 seconds. Stir in 2 ½ cups of the broth, the apricots and cinnamon stick, scraping up any browned bits. Bring to a simmer, and then pour into the slow cooker.
  3. Cover and cook on low for 3 hours. Quickly stir in the chickpeas replace cover and continue to cook until the chicken is tender, about 1 hour longer.
  4. Transfer the chicken to a larger serving dish and tent loosely with foil. Discard the cinnamon stick. Set the slow cooker to high. Whisk the flour with the remaining ½ cup broth until smooth, and then stir into the slow cooker. Cover and continue to cook until the sauce no longer tastes of flour, 15 to 30 minutes longer. Stir in the cilantro and lemon juice and season with salt and pepper to taste. Spoon the vegetables and sauce over the chicken.
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