Poulet marocain à la mijoteuse

Ingrédients

• 3 tablespoons olive oil or avocado oil
• 2-3 pounds boneless (skinless chicken thighs)
• salt & pepper
• 1 onion (thinly sliced)
• 3 cloves garlic (minced)
• 3 tablespoons almond butter
• 3/4 cup chicken stock
• 1/2 teaspoon salt
• 1 teapoon brown sugar (or coconut sugar)
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• pinch of cayenne pepper
• 1 pound baby carrots
• 1/2 cup dried apricots
• 1/4 cup dried cherries

Préparation

1. 1

   Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.

2. 2

   Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.

3. 3

   Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.

4. 4

   Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.

5. 5

   After 4 hours, add the apricots and cherries and cook for another 1-2 hours.

6. 6

   Shred the meat slightly and serve over cooked quinoa. Enjoy!