Yield:Serves 4-8 (1 or 2 pieces of chicken per person)
The Chicken and aromatic vegetables:
1 1/2 tablespoons canola oil
8 bone-in chicken thighs with the skin removed
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 1/2 cups chopped yellow onion (2 1/2 medium onions)
1/4 cup finely chopped garlic (10-12 med cloves)
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 1/2 cups low salt chicken broth (I use Swanson)
2 teaspoons honey
2 (3-inch) cinnamon sticks
2/3 cup chopped dried apricots
2 (15-ounce) cans organic chickpeas, drained and rinsed
3 tablespoons oil (to cook almonds)
3/4 cup whole blanced almonds
1/4 cup cilantro leaves, roughly chopped
2 lemons, cut into wedges
Suggested Accompaniment: Couscous or rice
Season the tops of the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.