Slow-Cooker Moroccan-Spiced Chicken with Apricots
North African cooking is largely characterized by its tagines, or slow cooked, intricately spiced stews. We thought a chicken tagine with apricots would be a natural for the slow cooker.
Why This Recipe Works
A successful slow-cooker Moroccan-spiced chicken recipe required that the chicken, vegetables, and flavorings be browned on the stovetop before they were transferred to the slow cooker to simmer. We found that about four hours on the cooker’s lowest setting produced the best results. For our slow-cooker Moroccan spiced chicken recipe, bone-in, skin-on thighs tasted best, though we did find it important to remove the skin once the pieces were browned (when they were left on, the broth turned greasy).