Moroccan Spiced Chicken and Apricot Stew
Why This Recipe Works
For our slow-cooker Moroccan spiced chicken and apricot stew, we started by browning chicken thighs, which we chose because their flavor is more robust than that of white chicken meat. Knowing that the choice of spices would be critical, we started with the three that are common in many Moroccan recipes: cardamom, cinnamon, and hot paprika. To temper the sharp spices, we added dried apricots for sweetness and used chicken broth as the stewing medium for our Moroccan spiced chicken and apricot stew recipe.