Apricot Chicken

Author: Veena Azmanov

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Calories: 23

Adjust Servings Here: 6 servings

Description

Sweet, savory, and bursting with warm Middle Eastern spices, this Slow Cooker Apricot Chicken is an effortless yet flavorful dish. Tender chicken thighs simmer in a rich sauce of apricots, cinnamon, and saffron, creating a perfect balance of sweetness and spice. Serve it over couscous or rice for a comforting meal that feels both cozy and elegant!

Ingredients

6 (1½ lb) Bone-in skin-on chicken thighs
1 tsp Salt
½ tsp Black pepper
1 tsp Ground cumin
1 tsp Ground cinnamon
1 tsp Paprika
½ tsp Ground coriander
2 tbsp Olive oil
1 large Onion finely chopped
3 large Garlic cloves minced
½ cup Dried apricots chopped (or whole if small)
¼ cup Golden raisins or chopped dates (optional)
1 ½ cups Chicken broth
1 tsp Honey or pomegranate molasses
1 tsp Harissa paste (optional for heat)
½ tsp Saffron strands optional bloomed in warm water
¼ cup Toasted almonds optional (for garnish)
Fresh cilantro or parsley (for garnish)

Instructions

Stovetop or Tagine

Season the Chicken: Pat the chicken dry and season with salt, pepper, cumin, cinnamon, paprika, and coriander.
6 Bone-in skin-on chicken thighs, 1 tsp Salt, ½ tsp Black pepper, 1 tsp Ground cumin, 1 tsp Ground cinnamon, 1 tsp Paprika, ½ tsp Ground coriander
Sear the Chicken: Heat olive oil in a deep skillet or tagine over medium heat. Brown the chicken on both sides for 4-5 minutes per side. Remove and set aside.
2 tbsp Olive oil
Sauté the Aromatics: In the same pan, sauté onions until golden, then add garlic and cook for 30 seconds.
1 large Onion, 3 large Garlic cloves
Simmer the Sauce: Stir in the apricots, raisins (if using), chicken broth, honey/pomegranate molasses, harissa (if using), and saffron. Bring to a simmer.
½ cup Dried apricots, ¼ cup Golden raisins or chopped dates (optional), 1 ½ cups Chicken broth, 1 tsp Honey or pomegranate molasses, 1 tsp Harissa paste (optional, ½ tsp Saffron strands
Braise the Chicken: Return the chicken to the pan, cover, and let it simmer on low for 35-40 minutes, until the chicken is tender and the sauce has thickened.
Garnish & Serve: Sprinkle with toasted almonds and fresh herbs. Serve with couscous, rice, or flatbread.
¼ cup Toasted almonds , Fresh cilantro or parsley

Slow Cooker Method

Sear the Chicken (Optional, but Recommended): Heat olive oil in a pan over medium-high heat. Season chicken with salt, pepper, cumin, cinnamon, paprika, and coriander. Sear skin-side down for 4-5 minutes until golden brown, then flip and sear for another 2 minutes. Transfer the chicken to the slow cooker.
Sauté the Aromatics (Optional, but Adds Depth): In the same pan, sauté onions until golden. Add garlic, stir for 30 seconds, then deglaze with a splash of chicken broth. Pour the onion mixture over the chicken in the slow cooker.
Add the Sauce Ingredients: Sprinkle chopped apricots, golden raisins, and dates over the chicken. Pour in chicken broth, honey (or pomegranate molasses), harissa (if using), and bloomed saffron.
Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
Finishing Touches: If the sauce is too thin, remove the chicken, set aside, and let the sauce simmer on HIGH for 10-15 minutes to thicken. Stir in toasted almonds and garnish with fresh cilantro or parsley before serving.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you