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Slow Cooker Cinnamon Chicken with Apricots and Chickpeas | DadTheFoodie

Slow Cooker Cinnamon Chicken with Apricots and Chickpeas recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.
Add the onion and carrots to the frying pan and cook for 4 minutes until starting to soften. Stir in the garlic, cumin, ground coriander and cinnamon for 30 seconds, then scrape everything into the slow cooker.
Pour the chopped tomatoes and chicken stock into the slow cooker. Stir in the tomato purée, making sure the chicken is mostly covered by the sauce.
Cover and cook on LOW for 3 hours 30 minutes (210 minutes).
Stir in the apricots, chickpeas and honey. Cover again and cook on LOW for a further 30 minutes, or until the chicken is tender and piping hot throughout.
Stir in the lemon juice and chopped coriander or parsley. Taste and adjust the seasoning, then rest for 5 minutes with the lid off before serving.
Serve with couscous, rice or warm flatbreads and a spoonful of natural yoghurt, if liked.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Can opener
Measuring spoons

Swaps and substitutions

Boneless, skinless chicken thighs → Chicken breast fillets, cut into large pieces
Use the same weight and check carefully that the chicken is cooked through, as breast can become dry if overcooked.
Fresh coriander or flat-leaf parsley → Fresh mint or extra lemon juice
The herbs add freshness but can be left out.
Runny honey → Light brown sugar
Use 2 teaspoons and add it with the tomato purée.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.
Reheating: Defrost in the fridge if frozen. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring the sauce and checking that the chicken reaches the centre. Only reheat once.
Leftover ideas: Shred leftover chicken through the sauce and spoon into toasted pitta breads with salad, or serve over baked potatoes with yoghurt and chopped herbs.

Allergen information

Check the chicken stock cube and flatbreads for celery, gluten or other allergens. Natural yoghurt, if served, contains milk.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 240 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil
8 boneless, skinless chicken thighs, about 800 g
1 medium brown onion, finely chopped
2 carrots, sliced
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
400 g tin chopped tomatoes
300 ml lower-salt chicken stock, made with a stock cube
2 tablespoons tomato purée
120 g dried ready-to-eat apricots, halved
400 g tin chickpeas, drained and rinsed
1 tablespoon runny honey
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander or flat-leaf parsley
½ teaspoon fine sea salt, or to taste
¼ teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Chicken, Moroccan-style, Family dinner, Chickpeas, Freezer friendly

Slow Cooker Cinnamon Chicken with Apricots and Chickpeas

Name: Slow Cooker Cinnamon Chicken with Apricots and Chickpeas
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 8 boneless, skinless chicken thighs, about 800 g; 1 medium brown onion, finely chopped; 2 carrots, sliced; 3 cloves garlic, finely chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 400 g tin chopped tomatoes; 300 ml lower-salt chicken stock, made with a stock cube; 2 tablespoons tomato purée; 120 g dried ready-to-eat apricots, halved; 400 g tin chickpeas, drained and rinsed; 1 tablespoon runny honey; 1 tablespoon lemon juice; 2 tablespoons chopped fresh coriander or flat-leaf parsley; ½ teaspoon fine sea salt, or to taste; ¼ teaspoon black pepper

Tender chicken thighs cook slowly with carrots, tinned chickpeas, dried apricots and a gently spiced tomato sauce. Serve it with couscous or flatbreads to soak up the sweet, savoury sauce.

Prep: 20 min
Cook: 4 hrs
Total: 4 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Can opener
Measuring spoons

Ingredients

1 tablespoon vegetable oil
8 boneless, skinless chicken thighs, about 800 g
1 medium brown onion, finely chopped
2 carrots, sliced
3 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
400 g tin chopped tomatoes
300 ml lower-salt chicken stock, made with a stock cube
2 tablespoons tomato purée
120 g dried ready-to-eat apricots, halved
400 g tin chickpeas, drained and rinsed
1 tablespoon runny honey
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander or flat-leaf parsley
½ teaspoon fine sea salt, or to taste
¼ teaspoon black pepper

Substitutions

Boneless, skinless chicken thighs → Chicken breast fillets, cut into large pieces (Use the same weight and check carefully that the chicken is cooked through, as breast can become dry if overcooked.)
Fresh coriander or flat-leaf parsley → Fresh mint or extra lemon juice (The herbs add freshness but can be left out.)
Runny honey → Light brown sugar (Use 2 teaspoons and add it with the tomato purée.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and pepper, then brown them in batches for 2–3 minutes on each side. Transfer the chicken to the slow cooker; it does not need to be cooked through at this stage.
Add the onion and carrots to the frying pan and cook for 4 minutes until starting to soften. Stir in the garlic, cumin, ground coriander and cinnamon for 30 seconds, then scrape everything into the slow cooker.
Pour the chopped tomatoes and chicken stock into the slow cooker. Stir in the tomato purée, making sure the chicken is mostly covered by the sauce.
Cover and cook on LOW for 3 hours 30 minutes (210 minutes).
Stir in the apricots, chickpeas and honey. Cover again and cook on LOW for a further 30 minutes, or until the chicken is tender and piping hot throughout.
Stir in the lemon juice and chopped coriander or parsley. Taste and adjust the seasoning, then rest for 5 minutes with the lid off before serving.
Serve with couscous, rice or warm flatbreads and a spoonful of natural yoghurt, if liked.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.

Defrost in the fridge if frozen. Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring the sauce and checking that the chicken reaches the centre. Only reheat once.

Shred leftover chicken through the sauce and spoon into toasted pitta breads with salad, or serve over baked potatoes with yoghurt and chopped herbs.

Allergen information

Check the chicken stock cube and flatbreads for celery, gluten or other allergens. Natural yoghurt, if served, contains milk.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Cinnamon Chicken with Apricots and Chickpeas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Cinnamon Chicken with Apricots and Chickpeas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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