Moroccan chicken with apricot and olives
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
The most beautiful marriage of apricot and olive come together in this slow cooker recipe to bring ease to dinner prep and beautiful Moroccan flavours to the dinner table.
Ingredients
2 tablespoons canola oil
8 bone-in chicken thighs
Sea salt and freshly ground pepper, to season
1 medium onion, thinly sliced
5 garlic cloves, minced
¾ cup good quality chicken stock
½ cup dried apricots, cut in half
½ cup whole green olives
1 cinnamon stick
1 teaspoon paprika
¼ teaspoon dried thyme
2 tablespoons all-purpose flour
Chopped cilantro leaves, to garnish
Preparation
Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook until brown, about 3 minutes per side. Transfer to slow cooker stoneware.
In same skillet, add onion and garlic, cook 5 to 7 minutes. Add chicken stock, apricots, olives, cinnamon stick, paprika and thyme. Bring to boil. Transfer mixture to slow cooker. Cover and cook on low until chicken is tender, 8 to 10 hours. Transfer chicken to platter and tent with foil. Set slow cooker to high. In small bowl whisk flour with 1/2 cup cooking liquid; add to slow cooker stoneware. Continue to cook on high for 15 minutes. Return chicken to slow cooker stoneware and heat through. Garnish with chopped cilantro. Serves 4.
