Slow-Cooker Braised Apricot Chicken with Carrots

Slow-Cooker Braised Apricot Chicken with Carrots
Photo by Andrew Hugh Purcell


  • 30 whole dried apricots (preferably with sulfur, for a pretty color)
  • 1 tsp. kosher salt
  • 1⁄4 cup fresh-squeezed, strained lemon juice
  • 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
  • 1 cup apricot nectar, such as Looza
  • 1⁄4 tsp. ground coriander
  • 20 grinds black pepper
  • + 15 more ingredients
    • 2 Tbs. tomato paste
    • 1 Tbs. unsalted butter
    • 1-1⁄2 Tbs. minced garlic
    • Zest of 1 lemon (yellow part only)
    • 1⁄8 tsp. ground cayenne pepper
    • 1⁄2 cup low-sodium chicken stock
    • 1⁄8 tsp. ground cardamom
    • 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
    • 1⁄8 tsp. ground ginger
    • 1⁄4 cup plus 1 Tbs. all-purpose flour
    • 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)
    • 2 Tbs. vegetable oil
    • 1⁄4 cup toasted pine nuts, for garnish (optional)
    • 1⁄4 tsp. ground cinnamon
    • 2-1⁄4 cups finely chopped white onions (about 2 small)

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reservi...

View full recipe at Fine Cooking


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