Slow-Cooker Moroccan Chicken with Apricots

Name: Slow-Cooker Moroccan Chicken with Apricots
Cook time: 4 h
Total time: 4 h
Ingredients: 8 chicken thighs; 1 cup dried apricots; 2 tsp ras el hanout; 1 tsp cinnamon; 1 tsp turmeric; 400 ml chicken stock; 2 tbsp olive oil; Almonds, cilantro

240 minGluten-freeSlow cookerGut healthSteady energyLess inflammationFollicular phaseDairy-freeAnti-inflammatory

Servings:

Ingredients

—Boneless chicken thighs — 8
—Dried apricots — 130 g
—Ras el hanout — 2 tspchoose one labelled gluten-free
—Ground cinnamon — 1 tsp
—Ground turmeric — 1 tsp
—Chicken stock — 400 mlchoose one labelled gluten-free
—Olive oil — 2 tbsp
—Almonds

Allergens

Contains nutsContains sulphitesContains celery

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 evenly — they should coat every piece of chicken.
03Close the lid and cook on LOW for 4 hours. The apricots will soften into the sauce, creating a natural 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. Apricots provide soluble fibre as part of an overall fibre-rich diet. Warming spices like cinnamon and turmeric add flavour without relying on extra salt or sugar.

Nutrition (per serving)

466

kcal

40.9g

protein

24g

fat

24.8g

carbs

fiber

Always check product labels for allergens.