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Meat as a Side Dish Recipe: Slow-Cooked Moroccan Spiced Chicken with Apricots

Posted by flsquared on January 25, 2010

This is a super yummy recipe that my mom picked up while staying with my Aunt in her convent (Yes, my aunt is a nun).  It’s perfect on a cool day and freezes well.  Oh, and P.S., I know it says “spiced” but it’s not spice-y at all.

Enjoy!

Slow-Cooked Moroccan Spiced Chicken with Apricots

Ingredients:

  • 6 chicken breasts or 12 thighs (can sub less meat + more beans)
  • 2 or 3, 16oz cans (or equivalent) garbanzo beans
  • 2 tbs oil
  • 2 med onions, chopped
  • 6 cloves garlic, crushed and minced
  • 1 ½ tsp hot paprika (can sub sweet paprika and ¼ tsp cayenne pepper)
  • ½ tsp cardamom
  • 3 cups chicken broth
  • 1 cup dried apricots, cut in bite-sized pieces (can sub prunes or raisins)
  • 1 cinnamon stick (can sub ½ tsp cinnamon)
  • 1 tsp dried parsley
  • ¼ cup all-purpose flour
  • ¼ cup fresh minced cilantro (optional)
  • Juice of 1 lemon (~2 tbsp)
  • OPTIONAL:  1 can diced tomatoes, ¼ – ½ tsp ginger

Directions:

Dry the chicken with paper towels, season with salt and pepper.  In large pressure cooker pot, heat the oil over medium/high heat.  Brown the chicken about 10 min and remove from pot. (remove any chicken grease).

Add 2 tsp oil to empty pot over medium heat.  Add onions, paprika, cardamom, salt and ginger.  Cook until onions soften (about 5 min).  Stir in garlic and cook ~15 sec.  Stir in 2 ¼ cups broth, apricots, and cinnamon.  Scrape up browned bits of chicken.  Bring to a simmer.  Add chicken.

Cover and bring to pressure, lower heat and cook for ~20 min.  (If not using pressure cooker, cook 3 hours).

Turn off heat and wait until pressure goes away (about 15-20 min).

Add garbanzos (and tomatoes) and cover.  Bring to pressure, lower heat and cook about 5-10 min.  Turn off heat and wait until pressure goes away. (If not using pressure cooker, cook 1 hour).

Remove chicken and discard cinnamon stick.  In ½ cup cold chicken broth, add ¼ flour.  Whisk until smooth.  Add to liquid in pot and stir.  Cover and cook about 15-30 min more or until thick.  Stir in cilantro and lemon juice.

Add chicken back to pot and heat up.

Tastes even better the next day!

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4 Responses to “Meat as a Side Dish Recipe: Slow-Cooked Moroccan Spiced Chicken with Apricots”

  1. kseverny said

    chicken and apricots go really well together.
    this sounds good

  2. Kathy Hester (geekypoet) said

    I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested. (http://healthyslowcooking.wordpress.com)

    • flsquared said

      Hi Kathy,
      Actually, this is a stove-top recipe that I’ve adapted for the pressure cooker. I used to have a crockpot, but dried legumes seems to turn out better for me in the pressure cooker so I’ve converted! I’m sure you can adapt this easily to the crock pot — let me know if you do I would love to post that recipe as well!

  3. I found your site on google, great site, keep it up. Will return in the future. Submitted this post to Google News Reader.

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