Slow Cooked Moroccan Chicken

• 4 medium carrots, sliced
• 2 large onions, halved and sliced
• 1 broiler (3 to 4 pounds) or 1 broiler-fryer chicken, cut up, skin removed (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/2 cup dried apricot, chopped
• 1/2 cup raisins
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 3/4 teaspoon pepper
• 4 cups cooked couscous, to serve

1. Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins.
2. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker.
3. Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

carrots, onions, chicken, salt, dried apricot, raisins, chicken broth, tomato paste, flour, lemon juice, garlic, ground ginger, ground cumin, ground cinnamon, pepper, couscous

Taken from www.food.com/recipe/slow-cooked-moroccan-chicken-539116 (may not work)