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Moroccan Chicken Tagine with Apricots

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 3 hrs, 20 mins
Yield Serves: 6
Let your slow cooker do all the work while you accept accolades for Moroccan Chicken Tagine with Apricots.

Ingredients

  • 1 chicken, 3 1/2 to 4 lb., cut into 8 pieces
  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 1/2 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • Small pinch saffron threads, crumbled and dissolved in broth, optional
  • 10 to 12 dried apricots, halved or quartered if large
  • 1 cup pitted green olives, halved
  • 2 teaspoons lemon juice
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons chopped fresh parsley, optional

Nutrition Information

  • calories 543
  • fat 35 g
  • satfat 9 g
  • protein 42 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 146 mg
  • sodium 905 mg

How to Make It

  1. Rinse chicken with cool water and pat dry. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper in a shallow bowl. Dredge chicken in seasoned flour, shaking off excess.

  2. Melt butter with oil in a large skillet over medium heat. When foam subsides, cook chicken, turning often, until golden brown, about 10 minutes (work in batches if necessary). Transfer to a slow cooker. Pour off all but 1 Tbsp. of fat from skillet.

  3. Add onion to skillet and cook, stirring often, until slightly softened, about 2 minutes. (If pan begins to scorch, add some of the broth and continue stirring.) Add garlic; sauté 1 minute longer. Stir in paprika, cumin and cinnamon and stir until fragrant, about 15 seconds (mixture will be dry). Pour in broth, increase heat to high and bring to a boil, stirring to pick up any browned bits. Boil until liquid is reduced by half, about 3 minutes. Pour mixture over chicken in slow cooker.

  4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours. About 1 hour before chicken is done, scatter apricots and olives over chicken and sprinkle with lemon juice. Season with salt and pepper.

  5. Transfer chicken to a serving platter and spoon pan juices with apricots and olives over and around chicken. Sprinkle with almonds. Garnish with parsley, if desired, and serve.