Slow Cooker Lebanese Chicken with Apricots, Almonds, and Labneh
A fragrant and flavorful Lebanese-inspired chicken dish featuring tender chicken infused with ras el hanout, sweet dried apricots, and crunchy almonds. Cooked low and slow, this dish is perfect served over rice or couscous with a creamy labneh sauce for a comforting and exotic meal.
Ingredients
- •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
- •1 medium Onion (chopped)
- •4 cloves Garlic (minced)
- •2 tbsp Ras el Hanout
- •1 tsp Ground cumin
- •0.5 tsp Cinnamon
- •1 cup Chicken broth
- •0.5 cup Diced dried apricots
- •2 tbsp Lemon juice
- •1 tbsp Honey
- •1 tsp Salt (to taste)
- •0.5 tsp Black pepper (to taste)
- •0.25 cup Almonds (slivered, toasted)
- •0.25 cup Fresh cilantro (chopped, for garnish)
- •0.5 cup Labneh (for serving)
- •1 tbsp Olive Oil (for labneh sauce)
- •1 clove Garlic (minced, for labneh sauce)
- •1 tsp Lemon Juice (for labneh sauce)
Instructions
- 1.
In a slow cooker, combine the chicken, onion, garlic, ras el hanout, cumin, cinnamon, salt, and pepper.
Time: 5 min - 2.
Pour in the chicken broth, lemon juice, and honey. Stir well to combine.
Time: 2 min - 3.
Add the diced dried apricots.
Time: 1 min - 4.
Cover and cook on low for 8 hours, or on high for 4 hours, or until the chicken is very tender.
Time: 480 min - 5.
Shred the chicken with two forks directly in the slow cooker. Stir to combine with the sauce.
Time: 5 min - 6.
In a small bowl, whisk together the labneh, olive oil, minced garlic, and lemon juice.
Time: 5 min - 7.
Serve hot, garnished with toasted slivered almonds and fresh cilantro. Drizzle with the labneh sauce. Serve over rice, couscous, or quinoa.
Time: 2 min
Tips
- 💡To toast the almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
- 💡If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- 💡For an extra layer of flavor, brown the chicken in a skillet before adding it to the slow cooker.
Recipe from TheCookbook.ai
Created by Shannon Williams