Moroccan chicken with apricots and almonds from The French Slow Cooker by Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 03, 2019

    I chose this recipe because I was watching my young granddaughter and having traveling family over for dinner, so I needed something that wasn’t labor intensive, could keep warm in the Slow cooker if dinner was delayed, and still produce a flavorful main dish. I set the time for 3 1/2 hours and that produced a wonderful sauce but fairly dry chicken breasts. I’ll make this again but adjust the time to the shortest in the range given - two hours; take the breasts out, keep cooking the sauce, then put the breasts back to reheat 10 minutes before serving. This was good served over couscous.

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