Slow Cooker Apricot Chicken Stew

1. Stage

Marinate the chicken: In a large bowl, combine the chicken thighs, onion, and chermoula. Toss to evenly coat all of the chicken in the marinade. Refrigerate, covered with plastic wrap, for one hour, or up to overnight.

2. Stage

Sauté chicken and onions and transfer to slow cooker: Remove the marinated chicken from the fridge. Heat a large, dry skillet over medium high heat. In two batches, pull the chicken thighs and onions out of the marinade and sauté in the skillet, about five minutes per side. The chicken skin should be golden brown, and the onions should be translucent. Place the sauteed chicken and onions in the slow cooker, being sure to discard any fat left in the pan. Do not throw the extra marinade away once the chicken is in the pan, as you’ll be using that in the slow cooker.

3. Stage

Add remaining ingredients to slow cooker: Add the chicken stock, kale, apricots, and any leftover chermoula marinade from the mixing bowl into the slow cooker with the chicken and onions. 

4. Stage

Finish cooking the chicken: Cover the slow cooker and place the slow cooker on low. Cook, for four hours, until the chicken is opaque and is fall-apart tender. It should look typical for a slow cooked stew, requiring only the touch of a fork or tongs to fall off the bone.

5. Stage

Serve: Serve the chicken over couscous, rice, or your favorite grain.