Slow Cooked Moroccan Chicken

I would really love to visit the exotic beauty of Morocco someday. Immerse myself in their culture and indulge in flirtatious cuisine…with throw pillows, mood lighting, and maybe a belly dancer! Just sounds so whimsical and charming! That kind of culinary experience seems so far away when I’m tucked away in Boston. Instead, I made myself a dish with a blend of alluring and romantic Moroccan spices and flavors, so I may feel as if I’m within that exotic beauty. Cumin, cinnamon, ginger, apricots, tomato, and almond. Not only do the spices come together for an exotic deliciousness, but also a healthy and gorgeous meal!

Slow Cooked Moroccan Chicken

Although I’m not a huge poultry fan, I found that chicken thighs are the best meat choice for this dish. Flavorful yet mild enough to let the spice aromas shine. They are so juicy and tender, which also make an excellent choice for a slow cooker meat. Chicken thighs are hands down the best part of the bird. I will roll my eyes if you’re a breast person.

Slow Cooked Moroccan Chicken

Thighs can also contain more nutrients and minerals (especially from a pastured bird) than an equal amount of breasts. I know you’re not afraid of fat, so the higher fat content (albeit not significant) is all the more attractive to you, isn’t it? And a thigh cut is usually cheaper than breasts, so more bang for your buck! Thighs all the way, baby. And I am still talking about chicken.

Slow Cooked Moroccan Chicken

Along with the Moroccan spices and apricot, almond butter is added to a tomato based broth. Almond butter is amazing for….everything. I simply cannot control myself when a jar of almond butter is within five feet. And I really should, because it makes a wonderful ingredient for sauces by introducing a sweet nutty balance. In this Moroccan dish, the addition of almond butter results in a rich and creamy seductive sauce with a slight kick.

A spice kick perfect for thighs. 😉

Slow Cooked Moroccan Chicken
Prep time
Cook time
Total time
Recipe type: Slow Cook
Cuisine: Moroccan
Serves: 8
  • 1 14 oz can of Tomato Sauce
  • ⅓ cup of Apricot Puree or Jam
  • Juice of 1 small Lemon
  • 1 teaspoon of Cumin
  • 1 teaspoon of ground Ginger
  • 1 teaspoon of Salt
  • ½ teaspoon of Sweet Paprika
  • 4 lbs of Chicken Thighs
  • 2 Yellow Onions, sliced
  • 3 Garlic Cloves, minced
  • 1 Tablespoon of Fresh Grated Ginger
  • 3 Cinnamon Sticks
  • ⅓ cup of Almond Butter
  • 1-2 cups of Water
  • 3 Tablespoons of Cooking Fat (coconut oil, ghee, or lard)
  1. Combine the tomato sauce, apricot, lemon juice, cumin, ground ginger, salt, and paprika into a bowl and mix.
  2. Heat a frying pan to medium high and add 2 tablespoons of cooking fat.
  3. Pat dry the chicken and add to the pan. Cook about 3-4 minutes on each side.
  4. Transfer the chicken into the crock pot.
  5. Add the onions, garlic, and ginger to the pan and cook until barely translucent (about 2 minutes), add more cooking fat if necessary. Transfer to the crock pot.
  6. Turn off the heat for the frying pan and add the sauce mixture to the frying pan, deglazing the brown bits.
  7. Mix in 1 cup of water and almond butter to the sauce.
  8. Pour the contents into the crock pot and add the cinnamon sticks.
  9. Add more water to barely cover the meat.
  10. Cover and cook on low for at least 6 hours.

Sharon’s Notes

  • Apricot puree can be made easily by blending a bunch of ripe apricots. If they are not available fresh or frozen, some brands like Whole Food’s 365 offer jam without added sugars.
  • I used boneless and skinless thighs for this recipe, but thighs with bone and skin will work just fine.
  • In place of almond butter, you may use another nut butter or even tahini for a nut free version.


  1. says

    I made this and it was incredible! My husband and I were licking the bowl and we’ll definitely be making this again. Thank you for a great recipe! :)

  2. Susan says

    Wondering about the flavor if the apricot is left out (I know, I know, defeats the purpose of this recipe BUT…), we are just over halfway through the 21dsd and need to spice things up a bit!

    • Sharon says

      I think it will be fine without the apricot for 21DSD. It may be slightly tart, so maybe add half the lemon and save the rest at the end if needed?

      • Susan says

        Thank you! I’ll let you know how it goes and eventually try the original recipe, since it sounds more than delicious!!

      • Susan says

        This is killer. I didn’t change a thing except leaving out the apricot. It tastes a bit sweet to me, probably bc I am on day 15 of the detox and everything is tasting sweeter. Cannot WAIT to try the apricot version. I served this with roasted yellow squash and a hard boiled egg in the sauce!

        Thanks for sharing!

    • Sharon says

      I think almond butter is the cheapest Paleo approved nut butter. Tahini will work too if you like it, but I don’t like how tahini tastes. Peanut butter would be tasty, but it is not Paleo approved. Have you tried blending chopped almonds in a food processor? That may be cheaper and would work just fine for this recipe :)

  3. Lisa says

    Do you use the whole thigh with skin and bone? That’s what I have on hand and would like to make this recipe. Thanks.

      • Lauren says

        Hi Sharon
        Did you leave the skin on for your recipe? I have skin & bone thighs but I’ll de-skin them if you think it’s best. I’ve only cooked with chicken thighs a few tims so forgive th newb comment!!

  4. Stephanie Tuggle says

    In the process of cooking this right now. House smells amazing, I cant wait for it to be done. There’s a lot of liquid in the crock pot. What is your suggestion to serve this? Rice or quinoa or what about a cauliflower/rutabaga mash?

    • Sharon says

      I like plain white rice or cauliflower, personally. If there is too much liquid on that last hour, you can remove the lid and the sauce should reduce some. Hope you enjoy! :)

  5. Vickie says

    This sounds so Yummy! Can this be prepared and then frozen with intentions on putting in slow cooker at another time?

  6. shannon says

    I made this on Friday… this is seriously the best thing I have made in my slow cooker. I plan to make this again, and again. I think I will add golden raisins to it for an additional flavor boost, but this is absolutely delicious.

  7. Martine says

    This inspired me, who rarely ever stir myself to cook, to get the ingredients and start cooking. It’s not exactly a toss everything in the crock pot and walk away type of recipe, but I think I’m going to be rewarded by the extra work.

    Anyway, I won’t start cooking it until tomorrow, but even now if it taste anything at all like it smells, oh boy!

  8. Kate says

    My kids and husband devoured this tonight for dinner, every last bite was gone and some were fought for! Thank you for a new delicious recipe. I might just try the dump it and leave it method next time.

  9. KJ says

    I absolutely love this recipe! I made it while I was on Whole30 and it was amazing! I almost ate the leftovers for breakfast…Lol. Thank you!

  10. LuAnn says

    Wondering about the apricot puree: could I make some by blending dried apricots with some warm water? No Whole Foods anywhere near me and no fresh or frozen apricots available but soft dried apricots are readily available.

    • Sharon says

      Yes, that will work just fine! :) I think if you add just enough water to make it into a paste, it will be great. 😀

  11. Ashley says

    Has anyone tried this with chicken breasts? This is all I have on hand at the moment and have everything else, but don’t want to go ahead and make it if chicken thighs would make a great difference. Thanks!

  12. says

    I’ve already made this recipe once and am making it again tonight. I couldn’t find an apricot puree/jam without lots of sugar, so I used unsweetened juice instead and left out a little bit of water. Still fantastic! Thanks for a great recipe.

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