Name: Chicken with Sugar Pumpkins & Apricots
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: Africa, Moroccan
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

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Chicken with Sugar Pumpkins & Apricots

240 min8 servings

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

Instructions

1 Place pumpkin in a 5-qt. slow cooker coated with cooking spray.

2 In 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.

3 Add 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.