Ingredients
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3 lbs skinless chicken pieces, skin removed
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2 cups chicken broth
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 cup dried apricot, chopped
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4 garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground coriander
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6 sprigs fresh cilantro
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1 tablespoon cornstarch
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1 tablespoon water
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1 (15 ounce) can garbanzo beans, rinsed and drained
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2 tablespoons chopped fresh cilantro
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1/4 cup slivered almonds, toasted
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hot cooked couscous or rice
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2 onions, chopped
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1/2 teaspoon ground red pepper
Instructions
- 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.
- 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.
- 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.