This sweet and savoury slow cooker dish is a classic for a reason! It has its roots in Moroccan cooking but has transformed into a family favourite around the world with families putting their own spin on the delicious flavours. This version harps back to the original with an incredible mix of spices that add a whole new depth of flavour to the dish. It’s best served with couscous and a side of greens. If you have any leftovers, store them in a container and freeze for up to two months. 

Ingredients

• 2 tbsp extra virgin olive oil
• 8 small skinless chicken thigh cutlets
• 1/4 cup plain flour
• 1 large brown onion, halved, thickly sliced
• 2 garlic gloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 cinnamon stick
• 1 1/2 cups chicken stock
• 410g tin apricot halves
• 400g tin chickpeas, drained, rinsed
• 150g green beans, trimmed, halved
• 1/2 cup fresh coriander leaves
• 1 long red chilli, thinly sliced
• 1/4 cup pistachio kernels, toasted roughly chopped

Method

1. Heat 1/2 the oil in large frying pan over medium-high heat. 
2. Toss chicken in flour to coat, shaking off excess. 
3. Cook chicken, in batches, turning, for 5 minutes or until browned all over. Transfer to slow cooker. 
4. Heat remaining oil in same pan. Cook onion, stirring, for 5 minutes. 
5. Add garlic, cumin, ground coriander and turmeric. Cook, stirring, for 1 minute. 
6. Add cinnamon stick and stock. Season with pepper. Bring to the boil. 
7. Drain apricots, reserving 1/2 cup juice. 
8. Add chickpeas and reserved juice to slow cooker. 
9. Refrigerate apricot halves until required. 
10. Pour onion mixture over chicken mixture in slow cooker. Cover with lid. Cook on low for 6 hours. 
11. Add beans and reserved apricot halves. Cook on high for a further 30 minutes. 
12. Sprinkle with coriander leaves, chilli and pistachio. 

What’s your favourite slow cooker recipe?