Thursday, February 27, 2020

Moroccan Chicken with Apricots, recipe from Essie Lang

I needed a slow cooker recipe that would allow me free time before my guests arrived. I find slow cookers can be great for that. And, it had to be chicken, due to food restrictions of one of the guests. So, I was flipping through The French Slow Cooker by Michele Scicolone and decided, this was the one. The prep work seemed easy enough and not overly time-consuming and better still, it sounded absolutely delicious. And it was!

I made a few tweaks and cut the amounts in half for starters and what I made was ideal for a dinner for three. I added Basmati rice and broccoli to round out the meal.

 The aroma was wonderful and enticed the others as soon as they arrived.

This is what I used:

1 1/2 tbsp. olive oil
1 yellow onion, diced
1 garlic close, finely chopped
1 tbsp. flour
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. minced ginger (because I didn't have any ground ginger on hand)
1 c. chicken broth
1 tbsp. honey
1 tbsp lemon juice
1/2 c. dried apricot halves
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tbsp. roasted slice almonds
chopped fresh basil

What to do:

1.  Heat oil over medium heat in a large skillet. Add onions and garlic, cooking for about 10 min. or  until onions are golden.
2.  Mix in spices and floor, cooking for 1 minute.
3. Add the broth, whisking it in along with the honey and lemon juice. Simmer for about 5 minutes, until slightly thickened and then add the apricots.
4.  Add half the mixture to the bottom of the slow cooker; top with the chicken, overlapping as needed; and add the remaining sauce.
5.  Cover and cook on low for 2 1/2 to 3 hours or until chicken is done.
6.  Serve, topped with almonds and basil.


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  1. thank you for sharing your recipe. this sounds wonderful

    1. Thanks for commenting, Lori. I'm definitely doing it again.

  2. This sounds really tasty.
    FYI:You have some typos.
    I'm curious. Do you think the flavor is improved by the slow cooker? I ask because after all that prep work, I would just put the chicken in the pan with the other ingredients and simmer it until cooked.

    1. Typos, ugh! I like to think the flavor is improved as it takes a longer time to seep through the chicken. However, my main reason for using a slow cooker is to free me up when the guests arrive. I only have the sides to worry about, so less stress in the kitchen.

  3. I love this recipe! It looks delicious. Though I do agree with Libby.

    1. Thanks, Krista. See my reply to Libby re the slow cooker. :) or was it the typos you were referring to? :):)