Wednesday, April 19, 2017

Slow Cooker Moroccan Chicken with Apricots, Olives, and Almonds

Sometimes you have to take risks in life. Some men quit their jobs to start their own companies. Some climb the highest peaks or ride the rapidest rivers. I choose to serve dinner with ingredients the wifey and I dislike. 

Dinner is served.

4 boneless, skinless chicken thighs
1/2 onion, trimmed, cut in half
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon coriander seeds in a spice bag
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
1 bay leaf
2 tablespoons plus 2 teaspoons low-sodium chicken broth
(1) 7 3/4 ounce can chickpeas, drained
8 large green olives (condition to be debated in commentary)
1/4 cup dried apricots (condition to be debated in commentary)
1/4 cup sliced almonds

If necessary, remove skin and bones from chicken thighs.

In a the slow cooker, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

Meanwhile, preheat the oven to 350°F. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

Check your nuts! Seriously. Testicular cancer is nothing to laugh at. Also check you nuts as you toast them. I checked them. They seemed almost done. I went pee. I get back and they are burnt and smoky. Luckily I had bought a half cup bag of almond slices!

None of my regular readers will be surprised to learn this is a Food & Wine recipe. The only meaningful chance I made from the original was halving the recipe. Two adults and a toddler, although we are all big eaters, probably should not polish off three pounds of chicken thighs in one sitting.

Hmm. Well that will not do!

Speaking of halving the recipe 1/4 cup of jumbo green olives is literally four olives. I doubled that somewhat arbitrarily. 

My one regret was I did not cut the apricots and olives. The tastes did not blend because of it. You tasted all chicken. Then all olive. If I revisit I will halve the apricots and quarter the olives (remember I used large olives, so if you are using smaller olives I would half).

Slice & dice and this is all good.

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