Moroccan chicken with apricot and olives

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The most beautiful marriage of apricot and olive come together in this slow cooker recipe to bring ease to dinner prep and beautiful Moroccan flavours to the dinner table.

Ingredients

2 tablespoons canola oil

8 bone-in chicken thighs

Sea salt and freshly ground pepper, to season

1 medium onion, thinly sliced

5 garlic cloves, minced

¾ cup good quality chicken stock

½ cup dried apricots, cut in half

½ cup whole green olives

1 cinnamon stick

1 teaspoon paprika

¼ teaspoon dried thyme

2 tablespoons all-purpose flour

Chopped cilantro leaves, to garnish

Preparation

Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper and cook until brown, about 3 minutes per side. Transfer to slow cooker stoneware.

In same skillet, add onion and garlic, cook 5 to 7 minutes. Add chicken stock, apricots, olives, cinnamon stick, paprika and thyme. Bring to boil. Transfer mixture to slow cooker. Cover and cook on low until chicken is tender, 8 to 10 hours. Transfer chicken to platter and tent with foil. Set slow cooker to high. In small bowl whisk flour with 1/2 cup cooking liquid; add to slow cooker stoneware. Continue to cook on high for 15 minutes. Return chicken to slow cooker stoneware and heat through. Garnish with chopped cilantro. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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