Slow-cooker Moroccan chicken stew from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 277) by America's Test Kitchen Editors

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Notes about this recipe

  • Churchim808 on April 27, 2024

    This wasn't bad. I think it did need to punch up the flavors a bit so I added a pinch of cayenne and sprinkled it with lemon juice before eating. I also added some frozen peas during the last half hour of cooking. I used the slow cooker setting on my instant pot which has a much tighter seal that most slow cookers even with the vent open. It was much too watery after three hours of cooking so I ladled out as much liquid as I could and reduced it on the stovetop and then added it back in. That helped a lot but the chicken would have benefited from cooking in a richer sauce.

  • mharriman on August 08, 2019

    I liked this better than my husband did. He thought it was good but “fairly bland.” I loved the mild but tasty spices and apricots. I used all of the designated ingredients and only changed up the chicken thighs. I used bone-in thighs and decided to serve them whole surrounded by the chickpea sauce and atop the couscous. The entree was easy and fast to prep and done cooking and ready to serve after 3 and a half hours.

  • Nancith on December 11, 2017

    Husband & son both enjoyed this meal, although son rated it higher. Very easy to put together & doesn't require much time in the slow cooker. Canned fava beans substituted nicely for the garbanzos & I didn't have dried apricots, which probably would have given it a nice touch of sweetness. Would be a simple recipe to double.

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