Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

• 3 pounds skinless chicken thighs
• 1 onion, cut into 1/2-inch wedges
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 bay leaf
• 1/3 cup low-sodium chicken broth
• One 15-ounce can chickpeas, drained
• 1/2 cup green olives
• 1/2 cup dried Turkish apricots
• 1/3 cup sliced almonds

1. In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper.
2. Transfer the chicken and onions to a slow cooker.
3. Add the bay leaf and chicken broth, cover and cook on high for 2 hours.
4. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour.
5. Remove the bay leaf and season the juices with salt and pepper.
6. Meanwhile, preheat the oven to 350.
7. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.
8. Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.

chicken thighs, onion, ground cumin, ground ginger, ground coriander, ground cinnamon, cayenne pepper, kosher salt, bay leaf, chicken broth, chickpeas, green olives, turkish, almonds

Taken from www.foodandwine.com/recipes/slow-cooker-moroccan-chicken-apricots-olives-and-almonds (may not work)