I like slow cookers, and this is a great recipe.
3# chicken
2 cups chicken broth
1 14.5 oz can of diced tomatoes
onion
1 cup dried apricot
2 cloves garlic
2 tsp cumin
1 tsp cinnamon
1/2 tsp coriander
1 tsp ginger
1 tsp cayenne pepper
6 sprigs fesh cilantro
1 Tbsp cornstarch
1 Tbsp water
1 15oz can chickpeas (garbanzo beans)
place all ingredients EXCEPT chickpeas, water and cornstarch, in crock pot and cook on low 4-5 hours. Remove chicken from crockpot, stir in chickpeas and cornstarch/water mixture. Cook on high 15 minutes or until thickened. Pour sauce over chicken and serve with hot rice or couscous. I've left out the cilantro and chickpeas before, and played around with the amount of spices. Also can be served with toasted almonds and some extra cilantro sprigs for garnish.
