Moroccan-Spiced Tomato Chicken

Name: Moroccan-Spiced Tomato Chicken
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 tbsp slivered almonds; 1 garlic clove; 1 lb boneless skinless chicken thighs; 8 oz salsa; 2 tbsp dried currants; 4 tsp honey; 0.25 tsp ground cumin; 0.25 tsp ground cinnamon; salt and pepper

Slow-cooked chicken, slivered almonds and salsa, warmed with clove and cumin. Finish with toasted almonds.

2 hr 45 min · Serves 2 · Medium

Method

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Time: Prep 15 min · Cook 150 min · 165 min total
Difficulty: medium

1
Spray the inside of the crock with nonstick cooking spray. Heat the oil in a large skillet over medium-high heat until hot. Add the almonds and cook, stirring, until golden, 1 minute. Remove from skillet with slotted spoon and set aside to drain on paper towels. When cool, coarsely chop.
1 min
2
Add garlic to the skillet and cook, stirring, until just fragrant about 20 seconds. Add the chicken to the skillet and cook, turning once, until lightly browned (4 - 5 minutes). Transfer the contents of the skillet to the slow cooker.
3
Combine salsa, currants, honey, cumin, and cinnamon and pour over the chicken. COver and cook on LOW for 2 to 2 1/2 hours, until the chicken is fork-tender and the juices run clear when pierced with a fork.
120 min
4
Season with salt and pepper. Serve hot, topped with toasted almonds.