Chicken with Sugar Pumpkins & Apricots
When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada
Ingredients
- 3 pie pumpkins, peeled and cubed (5 to 6 cups each)
- 1 tablespoon canola oil
- 8 boneless skinless chicken thighs (4 ounces each)
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 3/4 cup dried Turkish apricots, diced
- 1/2 cup apricot nectar
- 1/3 cup apricot preserves
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons minced fresh parsley
- Hot cooked rice, optional
- 1/2 cup pomegranate seeds, optional
Directions
-
1Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
-
2In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker.
-
3Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
