Recipe: Slow Cooker Moroccan Chicken with Apricot Rice

Serves: 6 – 8. Total cooking time: 4.5 hours


Chicken Rice To Serve:
  • 1/2 cup parsley fresh chopped
  • 3 tsp flaked almonds toasted


  • Heat oil in a large frying pan, cook meat in batches until brown. Drain on paper towels.
  • Add onion to pan and cook until it is soft, stir in garlic, Moroccan seasoning, cinnamon, stock, and tomato puree.
  • Place chicken in slow cooker and then onion mixture on top.
  • Cover and cook on high for 1.5 hours, then on low for 3 hours.
  • One hour before the end of the cooking time (i.e. 3.5 hours), stir in dates and honey and continue to cook.
  • 15 minutes before you’re ready to serve, add all of the rice ingredients to a saucepan, stir well, place a lid on the saucepan and bring to rapid boil. Once it’s boiled, remove from the heat and leave the lid on to allow the rest of the water to absorb and the rice to finish cooking.
  • Serve rice and chicken in a flat bowl and top with the parsley and almonds.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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