Moroccan-Iraqi Chicken Fusion
Calories 552 (19% from fat)
Fat 12 grams
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 188 mg.
Sodium 589 mg.
Carb. 57 gram
Fiber 9 gram
Sugar 29 gram
Sugar Alcohol 0 gram
Protein 54.5 gram
Ingredients
2 1/2 lbs boneless, skinless chicken thighs
2 cans (15 ounces each) chickpeas, drained and rinsed
2 cups dried apricots, chopped
2 cups onion, chopped
4 cloves garlic, minced
4 tsp. Baharat spice
(Instructions to make this spice from common ingredients is below.)
Want it spicy? Add this:
1/2 teaspoon cayenne pepper
1 cup reduced-sodium chicken broth
salt and pepper to taste
This Moroccan-Iraqi Chicken Fusion is a flavor explosion you can set and forget. Tender chicken thighs with chickpeas, sweet apricots, and warm Baharat spices cook low and slow for 6-8 hours. The result? Fall-apart chicken in a sauce that's sweet, savory, and deeply aromatic. We even included a DIY Baharat spice blend recipe since most stores don't carry it. Bonus: your house will smell incredible all day.
Baharat Spice
The trickiest part of this recipe for us was finding Baharat spice. Our local grocery stores don't carry it and we didn't want to order it online, so we made our own. Mix the following ingredients together and store in an airtight container for up to six months.
Baharat Spice Mix
5 Tbsp. mild paprika
4 Tbsp. black pepper, finely ground
3 Tbsp. ground cumin
2 Tbsp. ground coriander
2 Tbsp. ground cinnamon
2 Tbsp. ground cloves
1 Tbsp. ground cardamom
1 Tbsp. ground star anise
1 tsp. ground nutmeg
1. Place chicken thighs in the bottom of the slow cooker.
2. Combine chickpeas, apricots, onion, and garlic in a bowl.
3. Add Baharat spice (and cayenne pepper, if using) to the chickpea mixture and stir well.
4. Spread the chickpea mixture over the chicken.
5. Pour chicken broth over everything.
6. Cover and cook on low for 6 to 8 hours (or on high for 3.5 to 4 hours), until chicken is tender and cooked through.
7. Season with salt and pepper to taste.
Yield: 6 Servings (About 1 1/3 cups per serving.)
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2 minutes, remove from microwave and stir, then continue heating for another 1 minute.
