Slow-Cooker Moroccan Chicken with Chopped Almonds, Apricots, and Cauliflower

Try this recipe for Slow-Cooker Moroccan Chicken with Chopped Almonds, Apricots, and Cauliflower
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Slow-Cooker Moroccan Chicken

Danielle Walker

Rather than serve this tender chicken marinated in almond butter, cumin, coriander, and ginger with couscous, here the chicken is served with finely diced cauliflower that is studded with dried cherries for sweetness and tossed with fresh herbs, like cilantro and basil. — Angela Carlos, Cook Editor at The Daily Meal

This recipe was created by Danielle Walker of Against All Grain for the Almond Board of California.

6
Servings
636
Calories Per Serving
Deliver Ingredients

Notes

To toast almonds, spread them in an even layer on a baking sheet. Bake at 350 degrees F for 5 minutes. 

Ingredients

For the chicken:

  • 2  Tablespoons  extra-virgin olive oil
  • 3  Pounds  bone-in chicken thighs, skins removed
  • Salt and pepper, to season the chicken
  • medium yellow onion, peeled and sliced
  • cloves garlic, minced
  • 1  Teaspoon  ground ginger
  • 1  Teaspoon  ground cumin
  • 1/2  Teaspoon  ground coriander
  • 1/2  Teaspoon  ground cinnamon
  • 1/4  Teaspoon  cayenne
  • 1  Teaspoon  sea salt
  • 1/4  Teaspoon  cracked pepper
  • 1/2  Cup  unsalted chicken stock
  • 1/4  Cup  unsalted natural almond butter
  • 6  Ounces  unsweetened dried apricots
  • 1  Pound  baby carrots

For the cauliflower "couscous":

  • large head cauliflower, cut into florets
  • 2  Tablespoons  extra-virgin olive oil
  • 3/4  Cups  yellow onion, diced
  • cloves garlic, minced
  • 1  Teaspoon  sea salt
  • 1/4  Teaspoon  cracked pepper
  • 2  Tablespoons  unsweetened dried cherries
  • 1/4  Cup  chopped fresh basil
  • 1/4  Cup  chopped fresh cilantro
  • Zest of a lemon

For the garnish:

  • 1/4  Cup  sliced almonds, toasted
  • 1/4  Cup  fresh cilantro

Directions

For the chicken:

Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

For the cauliflower "couscous":

Meanwhile, prepare the cauliflower "couscous". Grate cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest. 

For the garnish:

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower "couscous". 

Nutritional Facts

Total Fat
23g
33%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
218mg
73%
Carbohydrate, by difference
34g
26%
Protein
75g
100%
Vitamin A, RAE
580µg
83%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
157mg
16%
Choline, total
27mg
6%
Fiber, total dietary
6g
24%
Folate, total
46µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
121mg
38%
Manganese, Mn
1mg
56%
Niacin
29mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
749mg
100%
Riboflavin
1mg
91%
Selenium, Se
78µg
100%
Sodium, Na
1401mg
93%
Water
288g
11%
Zinc, Zn
3mg
38%

Moroccan Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Moroccan Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.