Slow-Cooked Moroccan Chicken with Apricots and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-cooked with aromatic Moroccan spices, sweet apricots, and crunchy almonds for a balanced, flavorful dish. This Moroccan-inspired chicken recipe, ready in about 195 minutes, pairs bone-in chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 180 min Serves 4 Moroccan cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Moroccan Chicken with Apricots and Almonds take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Moroccan Chicken with Apricots and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Moroccan Chicken with Apricots and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Moroccan Chicken with Apricots and Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Moroccan Chicken with Apricots and Almonds?

Moroccan chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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