A delightful Moroccan-inspired chicken stew with chickpeas and apricots, perfect for a cozy dinner.
Heat the olive oil in a frying pan over medium heat.
Heating the oil before adding ingredients ensures even cooking.
Sauté the chopped onion and minced garlic until softened.
Cooking the onions and garlic releases their natural sweetness.
Add the spices (ras el hanout, cinnamon, cumin, turmeric, cayenne pepper) and stir for a minute to toast them.
Toasting the spices enhances their aroma and flavor.
Transfer the mixture to the slow cooker.
Ensure all the sautéed ingredients are scraped into the slow cooker.
Add the chicken breasts, diced tomatoes, chickpeas, carrots, honey, and dried apricots to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Season with salt and pepper, then stir to combine.
Taste the mixture to adjust seasoning if needed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Avoid opening the lid during cooking to maintain the temperature.
Serve hot, garnished with fresh herbs if desired.
Fresh cilantro or parsley adds a burst of color and flavor.
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