Moroccan Chicken Tagine (Crock Pot)

• 3 lbs skinless chicken pieces, skin removed
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 onions, chopped
• 1 cup dried apricot, chopped
• 4 garlic cloves, 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 tablespoon cornstarch
• 1 tablespoon water
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 1/4 cup slivered almonds, toasted
• hot cooked couscous or rice

1. Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
2. Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
3. Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.

chicken, chicken broth, tomatoes, onions, apricot, garlic, ground cumin, ground cinnamon, ground ginger, ground coriander, ground red pepper, cilantro, cornstarch, water, garbanzo beans, fresh cilantro, slivered almonds, rice

Taken from www.food.com/recipe/moroccan-chicken-tagine-crock-pot-266687 (may not work)