Close
Ingredients
| olive oil: 2 Tbl |
| almonds (slivered): 2 Tbl |
| garlic: 1 clove (minced) |
| chicken thighs: 1 lb (boneless, skinless) |
| salsa: 8 oz |
| dried currants: 2 Tbl |
| honey: 4 tsp |
| ground cumin: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| salt |
| black pepper |
Moroccan-Spiced Tomato Chicken
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
150 min -
Servings
2 serving(s)
Tags
- 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.
- 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.
- 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.
- Season with salt and pepper. Serve hot, topped with toasted almonds.