Slow Cooker Chicken Tagine with Apricots and Chickpeas

panningtheglobe.com

Gilly P

subheading: UNITS USM:

subheading: SCALE:

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

subheading: Garnishes:

3 tablespoons oil (to cook almonds)

¾ cup whole blanced almonds

¼ cup cilantro leaves, roughly chopped

2 lemons, cut into wedges

Suggested Accompaniment: Couscous or rice

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