Slow-Cooker Moroccan Chicken and Chickpea Stew

• 3 lb. (1.4 kg) bone-in skinless drumsticks and thighs
• 1 onion, chopped
• 1 Tbsp. minced gingerroot
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 4 cloves garlic, minced
• 3/4 cup 25%-less-sodium chicken broth
• 1/3 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
• 2 tsp. each ground cinnamon, ground coriander, ground cumin and ground turmeric
• 1/2 lemon, cut into 8 wedges
• 1/3 cup chopped fresh cilantro

1. Place chicken in slow cooker sprayed with cooking spray; top with onions, ginger and garlic.
2. Combine all remaining ingredients except cilantro.
3. Add to slow cooker; stir.
4. Cover with lid.
5. Cook on LOW 5 to 7 hours (or on HIGH 3 to 4 hours).
6. Sprinkle with cilantro just before serving.

thighs, onion, gingerroot, garlic, ground cinnamon, lemon, fresh cilantro

Taken from www.kraftrecipes.com/recipes/slow-cooker-moroccan-chicken-chickpea-stew-184155.aspx (may not work)