1/2 cup slivered almonds, *toasted (optional garnish)
*to toast almonds, toss in a small dry fry pan over medium heat for a couple of minutes until they start to turn golden brown. Attend them constantly so they don’t burn
Conventional Method: Put everything in a large heavy cooking pot or Dutch Oven, except the cilantro and almonds. Bring to a boil. Lower to a simmer. Cover and simmer for 3 1/2 hours.
Slow Cooker Method Put everything in the slow cooker, except the cilantro and almonds. Mix to combine. Cover and cook on low for 6 hours.
Finishing the Dish Remove bones, thyme sprigs and cinnamon stick. Stir to break up chicken so it has the consistency of pulled chicken. Serve over couscous or quinoa. Sprinkle with cilantro and toasted almonds (optional) Enjoy!