Slow Cooker Chicken Tagine with Apricots and Chickpeas

This elegant Moroccan Chicken Tagine is perfect for the slow cooker. The chicken braises low and slow, tenderizing and soaking up all the delicious flavors of garlic, honey and fragrant North African spices. The result is falling-off-the-bone deliciousness! A truly spectacular dish with minimal time and effort in the kitchen.

subheading: The Chicken and aromatic vegetables:

1 ½ tablespoons canola oil

8 bone-in chicken thighs with the skin removed

1 ½ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

2 ½ cups chopped yellow onion (2 ½ medium onions)

¼ cup finely chopped garlic (10 to 12 med cloves)

subheading: The Spices:

1 ¼ teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

¾ teaspoon ground turmeric

½ teaspoon ground ginger

¼ teaspoon crushed red pepper flakes

subheading: Remaining Ingredients:

1 ½ cups low salt chicken broth (I use Swanson)

2 teaspoons honey

2 (3-inch) cinnamon sticks

⅔ cup chopped dried apricots

2 (15-ounce) cans organic chickpeas, drained and rinsed

Note: Ingredients may have been altered from the original.

Directions at panningtheglobe.com

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