Slow-Cooker Moroccan Chicken with Apricots
240 minLow FODMAPSteady energyGluten-freeFollicular phaseLess inflammationAnti-inflammatorySlow cookerEveryoneDairy-freeGut health
Servings:
4
·
Ingredients
- —8 Chicken thigh, boneless skinless, raw
- —1 cup Dried apricots
- —2 tsp Ras el hanout
- —1 tsp Cinnamon, ground
- —1 tsp Turmeric, ground
- —400 ml Chicken stock / broth
- —2 tbsp Olive oil
- —Almonds, whole, raw
Method
- 01Heat a little oil in a pan over medium-high heat. Brown the chicken pieces for 2–3 minutes per side until golden. Transfer to the slow cooker — the browned crust adds depth of flavour.
- 02Add the dried apricots, all the spices and the stock. Stir to distribute the spices evenly — they should coat every piece of chicken.
- 03Close the lid and cook on LOW for 4 hours. The apricots will soften and give the dish a gentle sweetness that balances the warm spices.
- 04Just before serving, scatter toasted almond flakes and chopped cilantro on top. Serve with steamed rice, which will soak up the fragrant sauce.
Why this works
Slow-cooked chicken is easy on digestion; apricot soluble fibre supports estrogen elimination; warming spices boost a sluggish metabolism after 40.
Nutrition (per serving)
544
kcal
48.6g
protein
27.4g
fat
29.7g
carbs