Moroccan Chicken Stew

This was Moroccan Chicken Stew.

I have made moroccan chicken like this and that, but this was the first time to make it with a slow cooker. The recipe was from America's Test Kitchen Slow Cooker Revolution as usual. Besides boneless skinless chicken thighs, chickpeas and dried apricots were the main ingredients along with onion, garlic and spices. Cooking time was five hours on low. By the end, the house was full of nice spiced smell!

I served the stew with toasted couscous and lemon juice. There was an interesting balance between sweet, spicy, and sour. Like many stews, the second day was better. We repeated the same meal three times and we liked it each time!