1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional
1. In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2 to 3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken.
2. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15 to 30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
5 Star Recipe
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. Cook: 4-1/4 hours
YIELD: 6 servings.
Nutrition Facts
1 chicken thigh with 3/4 cup chickpea mixture: 482 calories, 21g fat (4g saturated fat), 81mg cholesterol, 633mg sodium, 47g carbohydrate (27g sugars, 5g fiber), 28g protein.