Let’s spice things up in the sweetest of ways! This tender and juicy Moroccan Apricot Chicken brings you flavors from far, far away. The sweet and spicy sauce it’s simmered in will have you dancing all night long. And it’s quite delicious atop a bed of fluffy rice or next to some fresh steamed veggies. What are you waiting for?! Moroccan Apricot Chicken will take your tastebuds to places they never knew existed!
Ingredients
- 1 teaspoon olive oil
- 1/2 cup slivered almonds
- 6 chicken thighs, bone-in
- 3/4 cup chili sauce
- 1/2 cup apricot preserves
- 1/2 cup dried apricots, quartered
- 4 teaspoons Moroccan seasoning
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons garlic powder
- 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup orange juice
- fresh parsley, optional, to taste
Directions
Step 1 –In a large skillet over medium heat, heat the oil.
Step 2 –Add the almonds to the oil and cook, while stirring, until they are lightly browned, about 2-3 minutes.
Step 3 –Use a slotted spoon to transfer the almonds to paper towels to drain.
Step 4 –In the same skillet, brown the chicken on both sides.
Step 5 –Transfer the skillet from the heat.
Step 6 –Place the chicken in a 4-5-quart slow cooker.
Step 7 –Stir the chili sauce, the preserves, the apricots, the Moroccan seasoning, the vanilla, and the garlic powder into the drippings in the skillet.
Step 8 –Pour the sauce over the chicken.
Step 9 –Cover the slow cooker and cook on low heat until the chicken reaches an internal temperature between 170-175 degrees F, about 4 hours-4 hours 30 minutes.
Step 10 –Stir the garbanzo beans and the orange juice into the chicken mixture and cook, covered, on low heat until the mixture is heated through, about 15-30 minutes.
Step 11 –Serve the chicken mixture with the almonds and the parsley.
