Ingredients

The following ingredients have 4 Servings
  • 6 boneless skinless chicken thighs (about 1 1/2 pounds)
  • 1 large onion (chopped)
  • 4 zucchini (halved and sliced into 1/2-inch pieces)
  • 2 pints grape tomatoes
  • 6-8 cloves garlic (smashed)
  • 1 cup dried apricots (halved)
  • 12 dates (halved and pitted)
  • 1/2 cup raw almonds
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Chopped parsley (for garnish)

Instruction

  • Cut the onions and zucchini and place them in a slow cooker. Add the tomatoes, dried fruit, almonds and garlic. Pour the chicken broth over the top, salt and pepper to taste, and toss.
  • Oil the chicken thighs and lay them over the vegetable mixture. Then mix the spices with 1/2 teaspoon salt, and sprinkle over the chicken to coat. Sprinkle any remaining spices around the edges so it works down into the vegetables.
  • Place the lid on the slow cooker and set the temperature. Cook on high for 3-4 hours, Or cook on low for 6-8 hours. Check at determined time, if the chicken is cooked through, scoop and serve. Sprinkle with fresh parsley.