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.
You Might Also Like
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.