Hearty canned chickpeas hold up beautifully in the slow cooker, where they're combined with fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it can cook longer without suffering texturally.
1 1/2 tablespoons canola oil
8 (5-ounce) bone-in chicken thighs, skinned
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped onion
1/4 cup finely chopped fresh garlic
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons honey
1 (3-inch) cinnamon stick
2/3 cup chopped dried apricots
2 (15-ounce) cans organic chickpeas, rinsed and drained
1/4 cup cilantro leaves
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).
Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.
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One of the most delicious slow cooker meals I've made so far! The chicken was tender and just fell a part. I wasn't paying attention and accidentally opened one can of cannellini beans instead of chickpeas. I didn't want to waste it so threw it in with the chickpeas and it turned out amazing. The only ingredient I had to buy was the apricots. I wasn't sure about them but they really added a nice sweet flavor to the beans. Yay, love when I have most if the ingredients! Cooked on high for about 4 hours.
We had this for dinner with couscous we did not use the oil as we're slimming world fans the chicken breast just fell apart and my partner who is a funny bugger with food loved it said it was my best so guess what I will make it again. Yum yum us British loved it
This is a delicious winner! I followed the recipe and served it over plain couscous. I plan on making this often. I spent an hour doing prep and recommend shortcuts to cut the prep time: Use frozen chopped onions, canned minced garlic and skinned chicken thighs as well as mixing up the dry spices the day before. I had ample sauce - the bottom layer of thighs fell off the bone in 6-1/2 hours using a round slow cooker. Next time I would shorten the cooking time.
My GF and I loved this. I'd give it about an hour for prep in addition to the 7 for cooking. Once the chicken comes out, it is fall of the bone tender, so I took another 8-10 minutes to shred it and discard the bones before serving over top a simple pistachio and green onion couscous. It doesn't actually make much in the way of "sauce" but that's really no big deal. Great flavor and fills the apartment with a nice aroma when slow cooking as well!
I made this for dinner last night. I didn't start early enough to use the slow cooker so I made it stovetop in a enameled cast iron dutch oven. It took about an hour of simmering after frying up the chicken thighs and other ingredients. I used boneless skinless thighs and more dried apricots than the recipe called for...about a cup. Other than that and different cooking method, I followed the recipe completely...including squeeze of lemon and sprinkle of cilantro to finish. It was a perfect, flavorful and complete meal. I will definately make again.
Yum! I have made it twice in two weeks. Very easy and the ingredients are inexpensive and generally things I keep in my home. I didn't use organic chickpeas but followed the recipe otherwise. The cooking time they suggested was a little long. The chicken was cooked after five hours- I tried cooking it for six hours the second time I made it and it was too tough.