Moroccan Chicken with Peaches and Apricots

    5 hours 30 minutes

    Delicious Moroccan-style chicken with peaches, chickpeas, apricots and spices. Very easy in the slow cooker.

    54 people made this

    Serves: 6 

    • 500g skinless, boneless chicken breast halves, cubed
    • 4 cloves garlic, chopped
    • 1 large onion, chopped
    • 1 (800g) tin diced tomatoes
    • 3 fresh peaches - peeled, pitted and sliced
    • 1 (400g) tin chickpeas, drained
    • 1 cup chopped dried apricots
    • 2 teaspoons ground cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 2 cups chicken stock
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 3 tablespoons chopped fresh coriander
    • 1/3 cup slivered almonds, toasted

    Preparation:15min  ›  Cook:5hours15min  ›  Ready in:5hours30min 

    1. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, chickpeas, dried apricots, cumin, ginger, cinnamon, coriander and cayenne pepper. Pour in the chicken stock. Cook on Low for 5 hours.
    2. Remove the chicken and keep warm. Mix the cornflour and water in a small bowl. Stir the cornflour mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh coriander and almonds before serving.

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    Reviews in English (93)


    I made this in my cast iron pot, using a 400g tin of apricots and nectar instead of the peaches. I cooked it on high heat (200deg cel) in the oven for 60mins. It was flavoursome and delicious. Served it with cous cous. More time would have been good, but that was all the time I had. Would definitely try again. Loved it.  -  11 Aug 2016


    I have never posted a recipe review before, but I had to take the plunge for this one! The taste of the sauce can only be described as divine! I had my doubts as I was adding in the cinnamon and peaches, but this was oh, so yummy! Even my 80 yr old dad who is pretty much a meat-and-potatoes guy asked for seconds and complimented the meal. I used 5 leg quarters--the meat fell off the bone, so I fished out the bones (or at least most of them) before serving and just added the cornstarch/water mixture without removing the chicken. I also omitted the apricots--only because I did not have any on hand. I used frozen peaches--worked just fine, and I likely used more garlic than called for. This one will definitely be repeated often in our household. BTW, I put the chicken--frozen--in the crockpot the night before, left it in the fridge, and mixed up all the other ingredients so all I had to do before going to work was dump it in. Cooked all day on low. Served with brown rice.  -  10 Aug 2010  (Review from Allrecipes USA and Canada)


    I thoroughly enjoyed the ease and simplicity of this dish. I had 4 large bone in breasts that needed to be used rather than the boneless and this actually worked out better because the amount of cooking time would have turned the boneless into shoe leather in my crockpot. This cooked for 7 hours on low, and was on the warm feature for about 1 1/2 hours, til I got home from work. I didn't have the apricots on hand so I did sub in carrots this time around. That was nice and next time I may add them along with the apricots. I did use everything else and it cooked down to a very nice sauce. Not to sweet, and lots of interesting spices to give it lots of depth. Topped it with cilantro and sliced almonds. Served with couscous and pita and it turned out to be a wonderful comfort style meal without the hassle of standing over the stove. Not really sure what some of the other reviewers meant by "blandness". It was far from bland. Thanks Juliebo. I will make again for sure.  -  29 Aug 2010  (Review from Allrecipes USA and Canada)