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
  • 1-1⁄2 Tbs. minced garlic
  • Zest of 1 lemon (yellow part only)
  • 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
  • 1 cup apricot nectar, such as Looza
  • + 15 more ingredients
    • 1⁄4 tsp. ground coriander
    • 20 grinds black pepper
    • 2 Tbs. tomato paste
    • 1 Tbs. unsalted butter
    • 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 finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)
    • 1⁄8 tsp. ground cayenne pepper
    • 1⁄2 cup low-sodium chicken stock
    • 1⁄4 cup plus 1 Tbs. all-purpose flour
    • 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


Best Wine Deals

See More Deals

Snooth Media Network