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.
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