1/2 tsp olive oil
2 lbs skinless, boneless chicken thighs
1 onion thinly sliced yellow onion
1 tbsp minced peeled fresh ginger
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp black pepper
4 garlic cloves, minced
1 1/2 c chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/3 c dried apricots
Turn your slow cooker onto sauté mode, add the onions and oil and cook until soft. Add the ginger, cumin, coriander, cinnamon, garlic, salt and pepper. Cook for 2 minutes. Add the chicken, chickpeas and apricots, cover with chicken broth and cook on low for 4 hours.
I shredded the chicken, then served over couscous.
Serves 4 – 6.