Citric Acid Free Crockpot Moroccan Chicken

Total time6 hr 20 min

Prep time20 min

Cook time0 min

Citric Acid Free Crockpot Moroccan Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
1 tsp kosher salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14 oz) diced tomatoes, with juices
1 cup low-sodium chicken broth
1 can (15 oz) chickpeas, drained and rinsed
½ cup pitted green olives, halved
1 lemon, zested and juiced
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer (work in batches if needed) and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer the seared thighs to the slow cooker insert.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!