Available at 
Tweet
Cook's Illustrated recommends browning chicken before adding it to the crock pot for food safety reasons. I did this last time I made Jenn's Indian chicken and removed the skin. It was nice because I knew it was cooked thoroughly in 4 hrs.
Slow-Cooker Moroccan Spiced Chicken w/ Apricots
from Cook's Illustrated
serves 6
6 bone in skin on chicken breasts or 12 bone in skin on thighs
2 T vegetable oil
2 onions, chopped medium
1 1/2 tsp hot paprika (or sweet paprika plus some cayenne pepper)
1/2 tsp cardomom
6 garlic cloves minced
3 cups chicken broth
1 c dried apricots, cut in half
1 cinnamon stick
1 can chickpeas, rinsed
1/4 flour
1/4 minced cilantro
2 T lemon juice
1. Dry chicken w/ paper towels, season w/ salt and pepper. Heat 2 tsp oil in skillet, brown chicken on both sides, about 10 minutes and the add to slow cooker (remove skin if using thighs). Do in two batches using 2 tsp oil for the second batch. Discard fat left in skillet.
2. Add remaining 2 tsp oil and heat until shimmering. Add onions, paprika, cardomom, and 1/4 tsp salt. Cook until onions softened, 5 min. Stir in garlic, cook 15 seconds, add 2.5 c broth, apricots, cinnamon stick, scraping up browned bits. Bring to simmer, then pour into cooker.
3. Cover and cook on low for 3 hrs. Stir in chickpeas, replace cover, cook for another hour.
4. Transfer chicken to platter, tent with foil. Remove cinnamon stick. Turn cooker to high. Whisk flour and remaining 1/2 c broth then add to slow cooker. Cover and continue cooking for 15-30 minutes until thickened. Stir in cilantro and lemon juice and season with salt and pepper to taste. Spoon vegetables and some of the sauce over chicken. Serve w/ rice or couscous.
Slow-Cooker Moroccan Spiced Chicken w/ Apricots
from Cook's Illustrated
serves 6
6 bone in skin on chicken breasts or 12 bone in skin on thighs
2 T vegetable oil
2 onions, chopped medium
1 1/2 tsp hot paprika (or sweet paprika plus some cayenne pepper)
1/2 tsp cardomom
6 garlic cloves minced
3 cups chicken broth
1 c dried apricots, cut in half
1 cinnamon stick
1 can chickpeas, rinsed
1/4 flour
1/4 minced cilantro
2 T lemon juice
1. Dry chicken w/ paper towels, season w/ salt and pepper. Heat 2 tsp oil in skillet, brown chicken on both sides, about 10 minutes and the add to slow cooker (remove skin if using thighs). Do in two batches using 2 tsp oil for the second batch. Discard fat left in skillet.
2. Add remaining 2 tsp oil and heat until shimmering. Add onions, paprika, cardomom, and 1/4 tsp salt. Cook until onions softened, 5 min. Stir in garlic, cook 15 seconds, add 2.5 c broth, apricots, cinnamon stick, scraping up browned bits. Bring to simmer, then pour into cooker.
3. Cover and cook on low for 3 hrs. Stir in chickpeas, replace cover, cook for another hour.
4. Transfer chicken to platter, tent with foil. Remove cinnamon stick. Turn cooker to high. Whisk flour and remaining 1/2 c broth then add to slow cooker. Cover and continue cooking for 15-30 minutes until thickened. Stir in cilantro and lemon juice and season with salt and pepper to taste. Spoon vegetables and some of the sauce over chicken. Serve w/ rice or couscous.
Comment