Slow Cooker Moroccan Spiced Chicken with Apricots

Ingredients

• fat
• salt & fresh ground pepper
• vegetable oil
• onions
• hot paprika
• ground cardamom
• garlic cloves
• low sodium chicken broth
• dried apricot
• cinnamon stick
• chickpeas
• unbleached all-purpose flour
• fresh cilantro leaves
• lemon, juice of
• lemon

Preparation

1. 1pat the chicken dry with paper towels and season with salt and pepper
2. 2heat the oil in a 12-inch skillet over medium-high heat until just smoking
3. 3brown half of the chicken on both sides , 5 to 8 minutes per side , reducing the heat if the pan begins to scorch
4. 4transfer the chicken to a plate , leaving the fat in the pan
5. 5when cool enough to handle , remove the browned skin from the thighs and discard
6. 6transfer the chicken to the slow cooker
7. 7return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken
8. 8pour off all but 1 tablespoon fat from the pan
9. 9add the onions , paprika , cardamom , and 1 / 4 teaspoon salt and cook until the onions are softened , 5 to 7 minutes
10. 10stir in the garlic and cook until fragrant , about 30 seconds
11. 11stir in 2 1 / 2 cups of the broth , the apricots , and cinnamon stick , scraping up any browned bits , and bring to a simmer
12. 12pour into the slow cooker
13. 13cover and cook on low for 3 hours
14. 14quickly stir in the chickpeas , replace the cover , and continue to cook until the chicken is tender , about 1 hour longer
15. 15transfer the chicken to a large serving dish and tent loosely with foil
16. 16discard the cinnamon stick
17. 17set the slow cooker to high
18. 18whisk the remaining 1 / 2 cup broth and flour together until smooth , then stir into the slow cooker