3 pie pumpkins, peeled and cubed (5 to 6 cups each)
1 tablespoon canola oil
8 boneless skinless chicken thighs (4 ounces each)
1 medium red onion, chopped
2 garlic cloves, minced
3/4 cup dried Turkish apricots, diced
1/2 cup apricot nectar
1/3 cup apricot preserves
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced fresh parsley
Hot cooked rice, optional
1/2 cup pomegranate seeds, optional
1Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
2In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1 to 2 minutes; transfer to slow cooker.
3Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4 to 5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.
Prize Winning Recipe
Total Time
Prep: 20 Min. Cook: 4 Hours
When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco.
Nutrition Facts
1 chicken thigh with 1 cup pumpkin: 318 calories, 10g fat (3g saturated fat), 76mg cholesterol, 376mg sodium, 36g carbohydrate (20g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1/2 fat.