Moroccan Chicken Thighs

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Moroccan Chicken Thighs

COOKING LIGHT, JANUARY 2008True to form, I didn’t make this per the directions.  I turned it into a crock pot recipe.  For some reason, I don’t want to wait an hour to eat chicken thighs when I can throw the ingredients in the slow cooker and just let it cook that way.

Don’t put the chickpeas and the apricots in at the beginning.  I would toss them in for about 20 minutes or so to heat through.  The apricots turned to mush.  Not a bad mush, but it wasn’t the best either.  The chickpeas, if they’re not covered in the broth, just get weird.  I can’t really explain it.  They’re not just the same texture, color, taste, etc.  Just weird.  Not bad, but not the best either.

So, I put the broth in the pot, then put the chicken (unbrowned) in, topped with the onions and spices (sans garlic because I can’t stand the taste of it when it’s slow cooked), then the chickpeas and then the apricots.  I stirred it all up and when I left it was all in the broth, but as it cooked the apricots and peas rose and well…just read the previous paragraph.

It was quite good.  I couldn’t really taste the ginger and I put more than the amount listed in the ingredients.  The cinnamon overpowered the rest of the spices, but not in a bad way.  I might toss in some garlic powder when I add the apricots and chickpeas towards to end to add some garlic flavor to the dish.

I will say that the broth over the rice that I served it with was NUM-MY!  I forgot to get couscous on the way home, so just made rice to serve it over.  I’m not sure if couscous would be even better.  It was rather brothy and I think couscous would get lost.  Unless you get the larger couscous instead of the regular smaller kind.  That might work better.  I liked the rice with it though.  Maybe some wheat berries?  *shrugs*

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