Slow Cooker Moroccan Chicken

INGREDIENTS

  • 2 lbs. (1 kg.) chicken thighs, bone in, skin removed
  • 1 Tbsp. vegetable oil
  • 2 tsp. each ground cumin, ground paprika
  • 1 tsp. each cinnamon, ground ginger, turmeric
  • 1 Tbsp. harissa
  • 1 medium onion, chopped
  • 2 tsp. garlic, chopped
  • 1 (19 oz./ 561 mL) can chickpeas, drained
  • 3 carrots, chopped in 2-inch pieces
  • 1 small butternut squash, peeled and cut in 2-inch chunks
  • 1 c. dried apricots
  • 1 (28 oz./ 825 mL) can chopped tomatoes
  • 2 c. chicken stock
  • 3 slices preserved lemon (optional)
  • Salt and freshly ground pepper

TOPPINGS

  • 1/4 c. chopped parsley
  • 1/4 c. chopped cilantro
  • Grated zest of half a lemon

DIRECTIONS
1. Heat oil in a non-stick pan and brown chicken thighs for 2 minutes on each side.
2. Place browned chicken into slow cooker, and stir in all remaining ingredients.
3. Heat in slow cooker for 8 hours on low setting, or 4 hours on high.
4. Remove from slow cooker, sprinkle with toppings, and serve with couscous, rice or flatbread.

 

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