Slow-cooker Moroccan spiced chicken with apricots from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this recipe

  • Pandan on July 19, 2024

    I started the recipe too late before dinner, so I made this with the pressure cooker function of my Ninja cooker, not the slow cooker. Cooked it for 15 minutes on high pressure with natural release. Used Ras el hanout and sweet paprika instead of the listed spices and 600 g of skinless and boneless chicken breasts. Thickened it with potato starch after cooking. Turned out really good! Sprinkled it with fresh dill and parsley

  • Kfaber on December 08, 2013

    Very tasty and comforting dish for a cold day. Used chicken thighs and served it on cous cous.

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