Casablanca Chutney Chicken

• 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 can (14-1/2 ounces) chicken broth
• 1/3 cup finely chopped onion
• 1/3 cup chopped sweet red pepper
• 1/3 cup chopped carrot
• 1/3 cup chopped dried apricots
• 1/3 cup chopped dried figs
• 1/3 cup golden raisins
• 2 tablespoons orange marmalade
• 1 tablespoon mustard seed
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh mint
• 1 tablespoon lemon juice
• 4 tablespoons chopped pistachios
• Cooked pearl (Israeli) couscous, optional

1. In a 3-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 4 hours or until chicken is tender.
2. Stir in the parsley, mint and lemon juice; heat through. Sprinkle each serving with pistachios; if desired, serve with cooked Israeli couscous.

chicken, chicken broth, onion, sweet red pepper, carrot, apricots, golden raisins, orange marmalade, garlic, curry powder, red pepper, ground cumin, ground cinnamon, ground cloves, parsley, fresh mint, lemon juice, pistachios, pearl

Taken from www.tasteofhome.com/recipes/casablanca-chutney-chicken/ (may not work)