Slow Cooker Moroccan Chicken

This is a take on Chicken Tagine. It's really a slow braised chicken dish with or without the tagine. My husband loved this and he is not a big fan of raisins or apricots. The slow cooker allows the apricots to cook down to the point that you really have to look to find them. The tomato paste keeps the dish from becoming too sweet. Served with couscous and a green salad this is definately an easy week night must do.


Serves 6-8
8 boneless, skinless chicken thighs
1 large onion, diced
4-6 large carrots, peeled and sliced
1/2 cups raisins or currants
1/2 cup dried apricots, chopped
2 cups + 1/3 cup chicken stock
juice and zest of 1 large lemon
3 oz tomato paste(1/2 a small can)
1/4 corn starch
2 tsp salt
2 cloves minced garlic
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp black pepper
1 tbsp olive oil

Place the onion, garlic and carrots on the bottom of the slow cooker. Sprinkle some of the salt and pepper over the veggies. Heat the oil in a large skillet, sprinkle the remaining salt and pepper over the chicken thighs. Brown the chicken in the skillet over high heat on both sides. Add a 1/3 cup of chicken stock to the skillet and deglaze the pan. Let the stock reduce and then add the chicken and remaining stock to the slow cooker. In a medium bowl mix together the remaining 2 cups of stock, corn starch, cumin, cinnamon, ginger, lemon juice & zest, and tomato paste. Whisk to combine and pour over the chicken and veggies. Cook for 5 hours on high or 8 hours on low. Serve with cooked couscous topped with toasted pinenuts if desired.