Reader Recipe: Slow Cooker Moroccan Chicken with Apricots
Thanks to all who submitted slow cooker recipes earlier this month! We've been slowly cooking through them and have selected not one, but two of our favorites! You know us--the more food the better!
Today's recipe comes from Al Dente reader Marco Deppe. His recipe for Moroccan Chicken with Apricots is both simple and a little bit exotic! The coriander, cumin, cinnamon, and nutmeg infuse the chicken with a subtle and unique spice, and the plumped-up apricots are a delicious accompaniment to the finished dish. Marco recommends serving the dish with rice or couscous. Thanks Marco, for sharing your recipe with us!
Readers--let us know if you make this recipe, and how it turns out. And don't forget to stop by Al Dente tomorrow for our second slow cooker Reader Recipe.
Moroccan Chicken with Apricots
Ingredients:
1 medium onion, chopped
2 large carrots, chopped
1 medium chicken, 3 to 5 pounds, washed and patted dry
Salt and pepper
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon dried garlic
1/4 teaspoon ground nutmeg
1 cup dried apricots
1 cup dry red wine
1/2 cup chicken broth
2 teaspoons honey
Cilantro, chopped
Directions:
1. Put onions and then carrots into the slow cooker.
2. Salt and pepper the chicken, inside and out. Mix together the coriander, cumin, cinnamon, garlic, and nutmeg. Rub chicken inside and out with the spice mixture. Place chicken on carrots, breast down.
3. Add apricots around the chicken. Mix together the wine, broth, and honey and pour the mixture over the chicken and apricots.
4. Cook on high for 3-1/2 hours or on low for 7 hours. Chicken breast should reach 165 degrees F. Top with cilantro before serving.
--KitchenMaus
lobstershrimp on February 09, 2009 at 01:25 AM
The recipe worked out great. My wife recently visited Fez, Morocco, and when she returned to the USA, she kept talking about the great chicken-red wine meal she had. I followed the recipe offered here and produced a dinner as good as what my wife experienced in Fez. I didn't have dried appricots, and substituted raisins and a sliced fresh apple. Also, I avoided tasteless Purdue chicken and used a scrawny bird from the local Chinese supermarket. This was a good decision, since the flavor of REAL chicken permeates the dish. Finally, it is important to cook the chicken in a pot that is only a little larger than the chicken itself. By doing this, the bird is surrounded by the broth mixture throughout the three hours I took to prepare it. When served on a bed of couscous, we had a great meal.