Slow-Cooker Moroccan Chicken

Ingredients

• 45 ml (3 tablespoons)olive oil or avocado oil
• 907 g–1.36 kg (2–3 pounds)boneless, skinless chicken thighs
• to tastesalt and black pepper
• 1onion, thinly sliced
• 3 clovesgarlic, minced
• 45 ml (3 tablespoons)almond butter
• 180 ml (3/4 cup)chicken stock
• 1/2 teaspoonsalt
• 1 teaspoonbrown sugar or coconut sugar
• 1/2 teaspooncumin
• 1/2 teaspoonground ginger
• 1/2 teaspoonground coriander
• 1/4 teaspoonground cinnamon
• a pinchcayenne pepper
• 454 g (1 pound)baby carrots
• about 75 g (1/2 cup)dried apricots
• about 40 g (1/4 cup)dried cherries

Instructions

1. 1

   Brown the chicken

   Season both sides of the chicken with salt and pepper. Heat 15 ml (1 tablespoon) of olive oil in a large frying pan over medium-high heat. When hot, brown half the chicken thighs for 3–4 minutes on each side; they do not need to cook through. Transfer them to the slow cooker, then brown the remaining thighs in the same way.

2. 2

   Soften the onion

   Put the sliced onion in the now-empty pan over medium heat. Cook for about 3–4 minutes, scraping up the browned bits, until softened. Add the garlic and cook for 30 seconds.

3. 3

   Mix the sauce

   Pour in the chicken stock and scrape the bottom of the pan. Whisk in the almond butter, 1/2 teaspoon salt, sugar, cumin, ginger, coriander, cinnamon and cayenne.

4. 4

   Start slow cooking

   Pour the onion and stock mixture into the slow cooker and stir to combine. Arrange the carrots on top and cook on low for 4 hours.

5. 5

   Add dried fruit

   After 4 hours, add the apricots and dried cherries. Cook for a further 1–2 hours.

6. 6

   Shred and serve

   Shred the chicken slightly and serve it over cooked quinoa.

What is Moroccan chicken?

Moroccan cooking is known for layered seasoning and the combination of savoury ingredients with fruit and warming spices. This slow-cooker version brings together cumin, ginger, coriander and cinnamon with apricots and cherries.

It is a home-style interpretation rather than a claim to one definitive traditional recipe. Browning the chicken first and mixing almond butter into the stock give this version a deeper flavour and a rich-tasting sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 234 calories, 27g protein, 16g carbs, 7g fat.

The chicken provides most of the protein, while the carrots, dried fruit and quinoa served alongside contribute carbohydrates. Olive or avocado oil and almond butter supply much of the fat. For a balanced plate, serve with a generous amount of carrots and a side of greens alongside the quinoa.

Build flavour before slow cooking

Browned chicken: Give the thighs a few minutes on each side to develop colour; they will finish cooking in the slow cooker. Work in batches so the pan stays hot enough to brown them.

Pan fond: Scrape up the browned bits as the onion softens, then again after adding stock. Those bits become part of the sauce rather than being left behind in the pan.

Make a smooth spiced sauce

Almond butter: Whisk it into the stock with the spices so it is dispersed before it goes into the slow cooker. If it clings to the whisk, keep stirring until the mixture looks evenly combined.

Spice balance: Cumin, ginger, coriander and cinnamon give the sauce its warm, aromatic character, while cayenne adds a little heat. The dried fruit brings sweetness as it cooks.

Time the carrots and fruit

Carrots first: Add them on top of the chicken and sauce for the initial 4 hours on low. This gives them time to become tender during the longer cooking stage.

Fruit later: Add the apricots and cherries after those first 4 hours, then cook for another 1–2 hours. This keeps the timing of the recipe's softer, sweet ingredients distinct from the chicken's initial cook.

Check texture before serving

Chicken: At the end of cooking, the method calls for shredding the meat slightly rather than turning it into fine strands. If it does not pull apart easily, give it more time within the stated 1–2-hour final cooking window.

Carrots and sauce: The carrots should be tender, and the stock and almond butter should form a coating sauce. Stir gently when serving so the chicken, fruit and carrots are distributed.

Serve it over quinoa

Quinoa: Serve the chicken and sauce over cooked quinoa, as suggested in the recipe. Its mild, nutty flavour works well alongside the spiced sauce and sweet fruit.

For the table: A simply prepared green vegetable or salad can add a fresh contrast. Spoon some sauce over each portion so the quinoa catches the flavour.

Recipe notes & tips

• Brown the thighs in batches so they colour rather than steam.
• Scrape the browned bits from the pan when you add the onion and stock.
• Whisk the almond butter into the stock mixture before adding it to the slow cooker.
• Add the apricots and cherries after the first 4 hours, as directed.
• Serve the chicken with cooked quinoa to catch the sauce.

Variations

• Adjust the heat: Use less cayenne for a milder sauce or a little more for extra warmth.
• Change the dried fruit: Swap the cherries for an equal amount of another dried fruit with a similar sweet-tart flavour.
• Use chicken breast: Substitute boneless, skinless chicken breast, keeping in mind it may become dry if cooked for too long.
• Choose the oil: Use olive oil or avocado oil, whichever you have available.
• Serve with couscous: Spoon the chicken and sauce over cooked couscous instead of quinoa.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of browning; cook it in the two batches specified.
• Expecting the chicken to cook through in the pan: Browning is the goal, and it finishes in the slow cooker.
• Skipping the pan scraping: The browned bits add flavour to the sauce; loosen them with the stock.
• Adding the fruit at the start: Follow the method and add it after the first 4 hours.
• Shredding too finely: Pull the chicken apart only slightly, as the recipe directs.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of stock if the sauce has thickened; cooked quinoa is best stored separately.

Frequently asked questions