Slow-Cooker Moroccan-Spiced Chicken Stew

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

8 skinless, boneless chicken thighs (about 2 ¼ pounds), trimmed

2 tablespoons olive oil

1 cup vertically sliced yellow onions (from 1 onion)

2 teaspoons minced fresh ginger

1 ½ cups unsalted chicken stock

1 ½ cups chopped peeled sweet potato (from 1 sweet potato)

1 (28 ounce) can no-salt-added whole peeled tomatoes

1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed

¼ cup golden raisins

1 ½ teaspoons kosher salt

1 teaspoon lemon zest plus 1 ½ tablespoons fresh juice (from 1 lemon)

¼ cup fresh cilantro sprigs (Optional)

Directions at eatingwell.com

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