Slow Cooker Moroccan Chicken

This dish so easy you won’t believe it.

1/2 tsp olive oil
2 lbs skinless, boneless chicken thighs
1 onion thinly sliced yellow onion
1 tbsp minced peeled fresh ginger
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp black pepper
4 garlic cloves, minced
1 1/2 c chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/3 c dried apricots

Turn your slow cooker onto sauté mode, add the onions and oil and cook until soft. Add the ginger, cumin, coriander, cinnamon, garlic, salt and pepper. Cook for 2 minutes. Add the chicken, chickpeas and apricots, cover with chicken broth and cook on low for 4 hours.

I shredded the chicken, then served over couscous.

Serves 4 – 6.

Apricot Crisp


It’s Thursday night and I have a basket of apricots that need something done with them – what better thing to do than make a quick crisp! Added a little cardamom to keep it interesting.

1 lb apricots, quartered
1 c oats
1/2 coconut palm sugar – or brown sugar
1/3 c flour
1/3 c coconut oil, melted
1/3 c toasted nuts, I used almonds
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 350.

Place apricots in a glass pan.

Combine rest of ingredient in a bowl, combine, spread over apricots.

Bake 30 – 40 minutes until bubbly and brown on top.

Serves 8.