YIELD Makes 4 to 6 servings
|3||pounds bone-in chicken pieces, skin removed|
|2||cups chicken broth|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||cup dried apricots, chopped|
|4||cloves garlic, minced|
|2||teaspoons ground cumin|
|1||teaspoon ground cinnamon|
|1||teaspoon ground ginger|
|1/2||teaspoon ground coriander|
|1/2||teaspoon ground red pepper|
|6||sprigs fresh cilantro|
|1||can (15 ounces) chickpeas (garbanzo beans), drained and rinsed|
|2||tablespoons chopped fresh cilantro|
|1/4||cup slivered almonds, toasted|
|Hot cooked couscous or rice|
Slow Cooker Directions
- Place chicken in slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken. Cover; cook on LOW 4 to 5 hours or until chicken is tender.
- Transfer chicken to serving platter; cover to keep warm. Combine cornstarch and water in small bowl until smooth. Stir cornstarch mixture and chickpeas into slow cooker. Cover; cook on HIGH 15 minutes or until sauce is thickened.
- Pour sauce over chicken. Sprinkle with cilantro and toasted almonds and serve with couscous.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.