Slow-Cooked Moroccan Chicken with Apricots and Almonds

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender chicken thighs slow-cooked with aromatic Moroccan spices, sweet apricots, and crunchy almonds for a balanced, flavorful dish. This Moroccan chicken recipe, ready in about 195 minutes, pairs bone-in chicken thighs, ground cumin, and ground coriander for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 3 cloves minced garlic cloves
• 1 medium diced yellow onion
• 1 cup chopped dried apricots
• 2 cups chicken broth
• 1/4 cup toasted slivered almonds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 6 bone-in chicken thighs.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the seasoned chicken thighs skin side down, sear for 5 minutes until golden brown, then flip and sear the other side for 3 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 diced medium yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
4. Step 4: Transfer onions and garlic to a slow cooker. Add the seared chicken thighs on top, pour 2 cups chicken broth and 1 cup chopped dried apricots over everything.
5. Step 5: Cook on low for 6 hours or high for 3 hours until chicken is tender and falling off the bone.
6. Step 6: Before serving, sprinkle 1/4 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro over the chicken for crunch and freshness.